Pigeon peas(Togarikayi)-1cup(I have used frozen)
Freshly grated coconut-1/2cup
Sarina Pudi/Sambhar pudi-1Tbsp or to taste
Coriander for Garnish
Salt to taste
1.Wash and chop all the vegetables to bite size pieces,finely chop the onion and tomatoes and keep aside.
2.In a Pressure cooker heat oil, add mustard seeds when it began to splutter, add onion and curryleaves fry until onions become translucent then add tomatoes,cook until it softens.
3.Now add all the chopped vegetables,sarinapudi,grated coconut and salt to taste.
4.Add 1/2cup of water, close the lid and pressure cook for 2-3 whistles.
5.Garnish with coriander
6.Serve hot with Chappatis,poori and other breads,it goes well with Akki rotti or as a side dish for dosa,idli and rice.
1.You can use as many varieties of veggies you like ridgegourd, snakegourd or any kinds of beans as you like.
2.If you don't want to use beans then use 1/2cup of soaked channadal,add it when tempering after mustard splutters.
3.If you want gravy, grind one onion,fresh coconut, one tomato and sarina pudi into smooth paste and add to the tempered veggies will makes a excellent vegetable gravy.