TIRANGA SABJI

This is a South Indian dish which tastes good with chapathi or rice. If you have a little stock of a variety of vegetables in the fridge, go in for this recipe.

Serves 4

Preparation time - 15 minutes

Cooking time - 10-15 minutes

Ingredients 

Cabbage - chopped fine - 2 cups

Chopped beans + shelled peas - 1 cup

Carrot - chopped fine - 1 cup

Oil - 2-3 tsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Urad dal - 1 tsp

Whole red chilli - 1-2 pieces

Asafetida - a pinch

Green chilli - 2 cut in half and slit

Curry leaves - 8

Turmeric powder - a pinch

Salt to taste

Sugar - 1 tsp

Grated coconut - 2 tbsp

Method 

Heat oil in a kadhai.

Add mustard seeds, cumin seeds, urad dal and red chilli pieces. When they splutter, add asafetida and green chilli and curry leaves.

Add the chopped vegetables and add turmeric powder, sugar and salt. Stir well.

Cook covered on low heat for 3 minutes.

Stir in between.

If required, add 1 tbsp of water and cook covered for a few more minutes.

When the vegetables become tender, and water has dried up, turn off the heat.

Add grated coconut and stir.

Leave it open for 10 minutes so that the colour of the vegetables remains fresh.

 © Copyright 2011. Brinda Balasubramonian.