Iswari (iswari) wrote in vegancooking,

Cabbage, Long Bean and Carrot Poriyal

Someone just posted a query about South Indian cooking. Here is a favorite South Indian dish that I learned from a friend's mom that always seems to go over well. It's actually a dry cooking method that can be used to prepare most vegetables.

Finely chop (think Julienne width, but shorter in length) 2 cups green cabbage
Finely chop a few carrots
Chop 2 cups of long-beans into ~1 cm pieces
Heat some oil in a kadhai (Indian wok, can use regular wok or saucepan instead)
Pop about 2 tsp of black/brown (not yellow!) mustard seeds in the hot oil
(Be sure to lower heat and cover pot, or else the seeds will splatter everywhere)
Add 1-2 tsp urad dal, and 1-2 tsp channa dal (I like to use more, for crunchiness)
When dals are light brown, add 3-4 halved small green chilis (not jalapenos!)
Add 6-8 curry leaves (very important for flavor, can used fresh or also dried)
Saute for a few minutes
Add long-beans, about 1/2 tsp turmeric powder and salt to taste
Cover and cook (if covered, salt will draw water from veggies, no extra water needed)
When long-beans are halfway done, add cabbage and carrots
(If you prefer bigger chunks of carrots, put them in earlier, with the beans)
Add another 1/2 tsp turmeric or so to get a nice, yellow color
Add more salt, if necessary
Add a pinch of hing/asafoetida
Cover and simmer for about five more minutes, until cabbage is cooked, but not soggy
Stir in grated coconut
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