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 Bean , chopped |
|
1 cup | Carrot , chopped |
|
1 cup | Potato , diced |
|
1 tablespoon | Coconut oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 pinch | Asafoetida |
|
2 tablespoons | Coconut , grated |
|
2 tablespoons | Cilantro , 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.