1 Heat ghee in a heavy bottomed vessel, add mustard seeds and allow to splutter, add cumin seeds and let them brown. Add curry leaves and saute for few secs. 2 Add the carrot, potato and brinjal pieces and saute on medium flame for 3-4 mts. Reduce flame, add salt and turmeric pwd and combine. Place lid and cook till the vegetables are half cooked. Add tomatoes and cook further for another 4-5 mts. 3 While the vegetables are cooking, heat oil in a pan, add channa dal, coriander seeds, khus khus, cinnamon stick and red chilies and saute till the dals turn red and a lovely aroma emanates the kitchen. Add the coconut and asafoetida and roast for half a mt. Turn off heat and cool. Grind this mixture without water till it becomes a powder, add little water and make a smooth paste. 4 Add 2 1/2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid and add the ground paste and combine well. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery. 5 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas. Prep & Cooking: 40 mts Serves 5 persons Cuisine: South Indian . 1 large potato, peeled and cubed 1 large brinjal, cut into pieces 2 tomatoes, finely chopped 1/4 tsp turmeric pwd salt to taste Roast in 2 tsps of oil: 3-4 dry red chilies 1 tbsp coriander seeds 1 tbsp senaga pappu/chana dal/bengal gram 2 tsps ghasagasalu/poppy seeds/khus-khus 1″ cinnamon stick pinch of asafoetida 2 tbsps grated coconut For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp cumin seeds few fresh curry leaves 1 tbsp ghee or oil (ghee is preferred for this particular kootu)
