Coorgi Palya
Veg
Vegan
Stir-fried seasonal vegetables — whatever vegetable is in season (beans, potato, yam, banana flower, or raw banana) cooked in a quick coconut oil tempering of mustard seeds, curry leaves, and dried red chilli, finished with freshly grated coconut. The daily green/vegetable element of the Coorgi meal, eaten alongside dal and the main meat curry.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | green beans, chopped |
| 1 cup | carrots, chopped |
| 1 cup | potatoes, diced |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida |
| 2 tablespoons | coconut, grated |
| 2 tablespoons | coriander leaves, chopped |
| 1 | green chili, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt or to taste |
| 1 cup | water |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add mustard seeds and let them splutter.
- 3 Add cumin seeds and a pinch of asafoetida.
- 4 Add the slit green chili and sauté for a few seconds.
- 5 Add chopped green beans, carrots, and potatoes to the pan.
- 6 Stir in turmeric powder and salt.
- 7 Pour in water and mix well.
- 8 Cover the pan and cook on low heat until the vegetables are tender, about 15-20 minutes.
- 9 Once the vegetables are cooked, add grated coconut and mix well.
- 10 Garnish with chopped coriander leaves before serving.
Tips
Adjust the quantity of green chili according to your spice preference.