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| 22. Vegetables South Indian Style or Poriyals |
| Ingredients |
Amount |
| Choose from 1lb fresh green beans cut into 1 inch lengths or any other vegetable like 1 package coleslaw or cauliflower florets or carrots and peas. |
| Fresh grated coconut |
2 tablespoons |
| Flaked coconut |
2 tablespoons |
| Salt to taste |
| Water Seasonings |
2 tablespoon |
| Oil |
2 teaspoon |
| Cumin seeds |
1 teaspoon |
| Black gram dal (washed urad dal), picked over and rinsed |
1 teaspoon |
| Bengal gram dal (yellow split peas, chana dal), picked over and rinsed |
1 teaspoon |
| Red chilli (chili pepper) |
1 |
| Halved |
1/2 teaspoon |
| Asafoetida powder |
A few curry leaves |
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| Method |
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Heat 2 teaspoons oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves. |
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When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons water. Cover saucepan with a lid and simmer over a low heat until the beans are tender. Add the grated coconut. Mix thoroughly. |
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| Padwal, as it is known in Maharashtra, is snake gourd, a light green snake-like vegetable with a grey-white bloom on the skin. |
| It is part of the Cucurbitaceae Family, Cucurbita genus, whose family tree is long and wide, with its roots firmly in India. It is one of the first vegetables known to have grown here and of which mention is made in the earliest Sanskrit texts. |
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