Mixed Vegetable Bhaji/Sabji 4, With Dal
Mixed Vegetable Kootu, A Tamil Dish
Rajam Krishnan
This is a typical Tamil Brahmin recipe. Kootu litrally means a collection, coming together of vegetables. It is cooked very simply, preserving the flavours of vegetables. You can drop some of the vegetables from the list, if you don't want them or use different ones.
Serves 3-4
Ingredients
1 green pepper or capsicum or bell pepper or Shimala mirch
2 large or 2 small carrots, peeled and sliced into circles
1/4 cup shelled or frozen peas
1/2 cup cauliflower florets
1 potato, peeled and chopped into bite size pieces
2 drum sticks or Sejan ki phali (long, bean like fruit of a tree),if available
1/2 a cup split moong dal, with or without skin
1/4 tsp. turmeric powder
Salt to taste
1/2 cup grated or desiccated coconut
2 red chillies
2 tsp. cumin seeds
For tempering or tarka:
1 tbsp. ghee or clarified butter (use oil for vegans)
1 tsp. mustard seeds or rai
1 tsp. skinless urad/urd/urid dal
A pinch of asafoetida or hing powder (optional)
5-6 curry leaves (not bay leaves)
A handful of coriander leaves, chopped
Instructions
Cut the vegetables into medium sized pieces to fill three tea-cups.
Boil vegetables in water with salt and turmeric powder, drain and set aside.
Boil moong dal in 1 1/2 cup of water, until soft. When ready, it should be of pouring consistency.
Add the boiled vegetables to the dal. Mix gently.
Grind coconut, cumin seeds and the chillies together into a paste.
Add it to the vegetable/dal mixture. Stir well, turn heat on and let it boil for a few minutes, until it all comes together.
Tempering:
Heat ghee in a ladle and add mustard seeds. When seeds splutter, add urad dal and asafoetida.
Add curry leaves and dhania. Stir and add to dal
Serve hot with Chapatties or as part of a meal.
