The Lean Veggie - Thengai paal kootu

If i were to make a list of my mom's best recipes, this is surely number 1. There are days when I am tired of north indian and south indian food, but not in a mood for pizzas and sandwiches. This dish perfectly fits the bill then. The rich flavor comes not from a big pile of spices, but simply from ginger, fresh coconut milk, and cilantro. This recipe allows the flavor of all the veggies to shine through without getting overpowered by the gravy. Serve it with pulao, or fresh basmathi rice, or phulkas or idiappam. I made some instant sevai, but it is not the best accompaniment. The kootu is so flavorful, you need a bland side dish to go well with it.

Ingredients -

* 2 cups of chopped vegetables - beans, carrots, cauliflower, peas, zucchini squash, lima beans(any combination and proportion works)

* 1 peeled chopped potato

* 1/2 cup chopped tomato

* 1/2 cup sliced onion

* 1 tbsp chopped ginger

* 5 curry leaves finely chopped

* 1 tsp cumin seeds

* 1/2 can coconut milk (try to avoid the lite milk varieties)

* 3 tbsp finely chopped cilantro

* 2 green chillies slit lengthwise

* 1/4 tsp turmeric powder

* 1 pinch hing

* 1/2 tsp chilli powder

Method -

Try to use a pressure pan for quick cooking. If a pressure pan is not available, use a big saucepan with a well fitting lid.

1) Heat the pressure pan and add 2 tsp oil. While waiting for the oil to heat, perform step 2

2) Finely slice the onions, chop ginger, curry leaves, green chillies and tomatoes3) Add jeera to the oil, take care not to let it burn, and add the ingredients from step 2

4) Stir fry for 5 minutes

5) Add all the veggies, turmeric powder, chilli powder and stir fry for 5 minutes

6) Add enough water to cover all the veggies, close the lid of the pressure pan, add the weight and cook till you hear two whistles. Immediately turn the heat off. After 5 minutes, place the pressure pan on a cool surface. This is important to make sure the vegetables do not get over cooked. If using a saucepan, simply place a lid and cook till the vegetables are done

7) Open the pan, and add salt and the coconut milk and heat through. Make sure that you do not boil the curry, as the coconut milk's flabor gets altered if over heated. Check the taste and add more salt, chilli powder and a pinch of sugar if needed

8) Garnish with the chopped cilantro