Kadamba Kai Poriyal / Sauteed Vegetable

Ingredients:   

• 3 Green chili (slit open )
• 2 cloves of Garlic (chopped)
• 1 Onion ( chopped )
• 1 cup Broccoli florets
• ½ cup Green beans (chopped)
• 1 cup Green peas (frozen)
• 1 cup Sweetcorn (frozen)
• 2 cup Cabbage (chopped )          
• ½ tsp Asafoetida powder
• 1 no Dry red chili (long)
• ½ tsp Split black gram (for tempering)
• ½ tsp Cumin seeds
• ½ tsp Mustard seeds
• 2 tsp Oil
• Salt (to taste)
• 6 nos Curry leaves

Grind all the ingredients stated below in a coarse mixture and keep aside.

• ¼ inch Cinnamon stick
• 1 tsp Fennel seeds
• ½ cup Dry coconut flakes/ desiccated / coparai thengai

Method:

1. Heat oil in a frying pan, splutter mustard, cumin seeds, dry red chili, split black gram and curry leaves. Add asafoetida powder, along with chopped onions, garlic and slit open green chili.
2. Saute for few minutes, then add all the veggies.
3. Now bring the flame to low and cover with a lid. Let the veggies steam cook for 3 minutes. Remove and lid and check if its cooked, when you press the carrot it should mash, if not cover and cook for another minute or so.
4. When done, add salt, the coconut spice powder. Toss and saute for few minutes.