Rice with Sauted and Tempered Vegetables
Who is to stop you from calling it a Rice Salad?
Finally decided to separate the two posts. These vegetables could also accompany a simple Dal, or it could be a very satisfying Rice Salad! These simple stir-fry's, if you please, is a quick and commonly used dry-vegetable dish in Kerala. It can be made in several ways, including finely diced onions, a touch of garlic, a generous garnish of grated coconut, a paste of coconut-cummin and chillies, maybe garlic and always a tempering of mustard seeds, broken red chillies and fresh curry leaves in coconut oil. This recipe goes to Deb's Souper Sundays.
1 Cup diced beetroot
1 Cup diced carrot
1 Cup diced snake gourd
Optional : 2 tbps or more of grated coconut [ dried dessicated coconut used in this recipe]
3 tbps of diced mild-hot, green chillies
3 tsps of coconut oil
Pinch of asafoetida
1-2 broken dried red chilli
1 stem curry leaves
Cook the rice and keep aside.
Heat the coconut oil
Temper the mustard seeds and cummin seeds alongwith the dried red chillies and curry leaves
Add a pinch of asafoetida
Add the chopped green chillies and the vegetables.
Add the turmeric powder and salt
Cook until done
Miix with the cooked rice and
Serve with a drizzle of coconut oil