A sadya dish with vegetables and black chick peas.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
1Raw plantain Medium sized
1CElephant Yam Cubed
1TspChilly PowderTo Taste
Salt To taste
To Grind To Paste
1TspWhole Pepper Corns
1/2 TspMinced Ginger Optional
2 - 3Dry Red Chilies
1/2 - 3/4 CGrated Coconut
5Whole Black Pepper Crushed
Cut the vegetables are into 1/2 inch thick pieces. Add to the pan along with 1 C water a pinch of salt and turmeric . Cook covered over medium heat for 5 to 10 minutes.
While the vegetables are cooking, add all the ingredients for grinding to a blender bowl and grind to a smooth paste adding a few tablespoons of water as necessary .
Add the chickpeas to the vegetables. Check the vegetables to see if they are almost cooked through. If needed cook for a few more minutes. Add the coconut paste mix and adjust salt.
Reduce heat to low and cook for a few minutes until the raw smell goes away.
In a small frying pan heat 1 tbsp oil. When hot add the mustard seeds, curry leaves, and red chilies. Once the mustard seeds crackle add the grated coconut. Stir fry the coconut until it turns uniformly brown. Add the crushed pepper, stir and turn off the heat.
Check the vegetables to make sure that it is cooked through. Taste and adjust salt if needed. If needed continue cooking the vegetables for a few more minutes. Pour the coconut seasoning over the cooked vegetables and turn off the heat.
Mix just before serving.
You could add a few pearl onions while grinding or while frying the seasonings.
Sometimes elephant yams take long to cook .
Though black chickpeas are the most often used bean in this recipe you could substitute cow peas or pigeon peas.
For detailed instructions go to https://oventales.com/sadya-kootu-curry/ .