Serves : 4 to 5
To Pressure Cook:
Runner Beans : 2 cups
Tindora thinly sliced lengthwise or Kovakka : 1 cup
Carrot thinly sliced lengthwise : 1/2 cup
Fresh Green Peas : 1/4 cup
Taro or Chembu : 1/2 cup or 3 Taros washed and sliced
Pearl Onions Sliced Lengthwise : 4 or 5
Fresh Curry Leaves : a few
Green Sour Mango Slices : Few pieces
Salt : 1 tsp or to taste
Water : 1/2 cup or as needed
To be ground:
Fresh grated coconut : 3/4 cup
Cumin seeds : 1 tsp
Green Chilies : 3 or 4
Turmeric : 1/2 tsp
Curry Leaves : A few
Coconut Oil : 1 tbsp divided
Sliced pearl onions : a few
Curry leaves : a few
Mustard Seeds : a few
- Pressure cook all the vegetables with 1/2 cup of water for a few minutes. Make sure to add all in the ‘to pressure cook’ list together. Total pressure cooking time for this preparation was about 11 minutes without a whistle . Do not let the vegetables over cook or become soggy. Take it off the heat before the first whistle blows and allow it to rest.
- Coarsely ground all the ingredients mentioned above and set aside.
- In a kadai or ‘Cheena Chatti’, add half a tbsp of oil, splutter mustard seeds, add onions and curry leaves and brown them.
- Into this add the grounded paste and sauté for a few seconds till the raw smell disappears.
- Now add all the cooked vegetables and gently stir it all together. Drizzle some coconut oil over it and gently mix. Turn off the heat. Check to see if the salt is sufficient.
- For a better presentation the vegetables should be cut with same length and width about 1 1/2” length pieces, as pictured above.
- Add the vegetables in layers, making sure that the one takes more time to cook goes at the bottom.
- If available pieces of raw plantain and yam may also be added.