A nutritious dish made from many vegetables

Kadum pitlai is a dish that can be rustled up using any vegetable available readily. I learnt this recipe from my mother.

What you need

5 or 6 vegetables such as snake gourd, brinjal, ash gourd, chow chow, yam, banana, yellow pumpkin: 100 gm

Coriander seeds - 1 level tbsp

Bengal gram - 1 level tbsp

Asafoetida - a pinch

Coconut, grated - 2 tbsp

Toor dal, cooked – 1/2 cup

Red chillies – 4-5

Mustard seeds – 1/2 tsp

Black gram - 1 tsp

Pepper corns – 10-12

Cashew nuts – 5-6

Turmeric powder – 1/4 tsp

Curry leaves – a few

Salt – as required

Oil – as required

Cooking instructions

Cut the vegetables into small pieces and boil in 2 cups of water with salt and turmeric powder.

Heat 2 tsp of oil and fry the red chillies, coriander seeds, Bengal gram, asafoetida and grated coconut. Grind them into a coarse powder.

Add the ground powder to the cooked vegetables along with the cooked toor dal. Boil for 2 minutes, occasionally stirring. Add a little water if needed. Remove from fire and season with mustard, black gram and curry leaves. Serve with hot rice.

Uma Swaminathan is a homemaker interested in cooking rare dishes from old recipes.