On Tuesday night, dinner was a reflection of where I grew up. Bangalore, India – home sweet home. I made uppitu and vegetable sukke. A family favorite dinner. This time was no exception. I include this recipe in the cookbook because Ajay and Avinash need to always eat their vegetables and enjoy them. Love from mom!
4 tbsp olive oil
1/4 cup grated coconut
3 tbsps coriander seeds
1/2 tsp tamarind
4-5 badgey mensinkaayee (red chilies)
1 tsp haldi
1/2 cup chopped onion
3 cups of variety of chopped vegetables (not chopped too fine or tiny)
Water if needed
1 – 2 tbsps salt to taste
1 tsp sugar
In one table spoon of oil in a pan, fry the coconut, coriander seeds, red chilies and haldi. When the coconut is slightly brown, grind the fried mixture along with tamarind. Leave the mixture in the blender.
In the same pan used above add two tbsps of oil and fry the onions till transparent. Add the mixture ground up above to the onions. Add salt and sugar to taste. Cook for 1-2 minutes , then add the vegetables. Cook for 20-25 minutes, preferably on a low flame or till vegetables are done. You may need to add water while the vegetables are cooking to get the desired consistency. Check the salt. You may need to add more to suit your taste.
Server with uppitu. Enjoy!