This a Kerala style semi-dry curry of root vegetables cooked with, cowpeas flavoured with coconut cumin and chilli. Great way to incorporate a variety of veggies, even the unconventional ones like yam into your diet. This dish can be used as a complete meal in itself when you want to opt for a grain-free dinner!
Potato: 1/3 cup
Yellow pumpkin: ¼ cup
Broad beans: ¼ cup
Yam: ¼ cup
Purple Yam: ¼ cup
Sweet potato: ¼ cup
Raw banana: ½ cup
Cowpeas: ¼ cup
Green chili: 2-3 nos
Fresh coconut: ¾ cup
Cumin seeds: 1 tsp
Curry leaves: 2 sprigs
Rock salt: to taste.
Cold-pressed coconut oil: 1 tbsp (optional)
Soak cowpeas in enough water for around 2 hours or more.
Drain and cook until really soft.
Steam all the vegetables with salt, until soft and mushy.
Grind coarsely grated coconut, green chili, and cumin without water.
In a big pan, place cooked cow peas, steamed vegetables, and ground coconut mix.
Crush curry leaves in your palms and mix in.
Mix well slightly mashing the cooked vegetables.
Serve hot. Drizzle with coconut oil if desired.
Food group: Vegetables (more specifically tubers)
Tubers are very filling and introducing them to a meal can help in planning grain-free meals.
It can be served as a dry sabji.
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