Regional Cooking

[Suvir Saran]

Kashmiri Cuisine

Kashmir is in the north west of India. It is mantled in the venerated Himalayas. When Indians think of beauty, Kashmir is one of the first thoughts. The food in Kashmir is a mixture of Indian, Iranian & middle eastern styles. This fusion gave rise to the traditional "Wazawan" style of cooking which is cooked in a lot of spices. The aroma that arises from the food is highly sensuous and very woody and symbolizes the true essence of Kashmir. The population comprises mainly of Moslems or "Brahmins" or "Kashmiri pundits" who also eat meats but surprisingly do not include onions & garlic in their food. Yogurt is an essential ingredient, used extensively in Kashmiri food. Saffron from Kashmir is a scarce commodity but a prized spice. The descendants of cooks from Samarkhand, the Wazas, are the master chefs of Kashmir. Their ancestors came to India with Timur in the 15th century. The ultimate formal banquet in Kashmir is the royal Wazawan. Composed of thirty-six courses, easily fifteen and thirty can be preparations of meat, cooked overnight by the master chef, Vasta Waza, and his assistants. Communal eating is a tradition and upto 4 people share food from one plate called the Trami. Meal begin with a ritual washing of hands in basins called Tash-t-Nari. Then the Tramis arrive, heaped with rice,and laced with the many courses that follow. Condiments (Chutneys and Yogurt) are served separately in earthenware. New Tramis keep coming with new dishes as the meal progresses. To Kashmiri Pundits, eating is a sacred tradition. Some dishes are a must in most any dinner. Rogan Josh, Gushtaaba, Aab Gosht and Rista are a few of them. Most all meals end with Gushtaaba.

[Suvir Saran]

Kashmiri Rogan Josh (Lamb Cooked Kashmiri style)

2 lbs. lamb, cut into 2 inch cubes

6 oz. ghee (clarified butter)

1 tsp. sonth (ginger powder)

1 tbsp. saunf (fennel seeds)

2 cinnamon sticks

6 garlic cloves, minced finely

1 tbsp. kashmiri mirch (kashmiri red pepper powder or cayenne)

1 tsp. shahi zeera (black cumin seeds)

6 cardamoms

6 cloves

1 tej patta (bay leaf)

1 tsp. zaafraan (saffron), gently toasted and ground

1 cup dahee (yogurt)

1 tsp heeng (asafoetida)

salt to taste

Clean, wash and remove all fat from the lamb and set aside.

Grind together all the spices in a mortar and pestle or a coffee grinder.

Soak saffron in the yogurt and set aside.

Heat ghee and add the heeng into it and cook for a few seconds.

Add the lamb to this and sear on all sides, frying until well browned.

Pour the saffron yogurt mix and fry until all liquid is absorbed.

Add a cup and a half of water and the ground spices.

Bring the contents of the pan a boil, reduce heat, and simmer, covered, until tender.

Uncover and cook until excess liquid is evaporated.

[Suvir Saran]

Punjabi Cuisine

Punjab is in the north of India. The food of Punjab is rich in texture & taste. Indian cuisine owes the popularity of Tandoori foods to the people of Punjab. Tandoori chicken as we see today comes from Punjab. The food is usually rather rich and laced in ghee, butter and cream. Like many other regional cuisines, Punjabi food has seen a fusion of its own. Being on the frontier, it saw many invasions and many different people coming in. Each of these people have left their own influence on the people of Punjab and their food. This cuisine has taken the best of all the food styles and combined them to make another great cuisine. This food has become so popular in India that often when people think of Indian food they are talking about Punjabi food. People are drawn to the delicious aromas of these thick luscious gravies and the delicious breads that accompany them. Punjabis live a very full life and to them food is one of the most important ritual. In India it often seems like no one knows how to enjoy life as much as the people of Punjab.

[Suvir Saran]

Baingan Kaa Bhartaa (Eggplant Punjabi Style)

2 medium sized large eggplants, washed

3 tbsp. canola oil

1 large red onion, finely chopped

1 large ripe tomato, very finely chopped

1 inch fresh ginger, chopped very finely

3 cloves garlic, ground into a paste

juice of half a lemon

2 tbsp. fresh cilantro leaves, chopped

1 tsp. red chilli powder

1/2 tsp. dhania (coriander seed) powder

1 tsp. grated coconut (do not use sweetened coconut flakes)

1/2 tsp. garam masala salt to taste

On a medium to high flame roast the eggplants one by one. Turn often to ensure even browning. Keep burning until evenly charred all over.

Set aside for a couple of minutes and then hold under cold running water. This helps loosen the charred skin. Remove it and discard it. Make sure all the skin is removed. Set aside.

Mash the pulp nicely with a potato masher.

In a Kadai, heat the oil. When hot add ginger and garlic and cook until the garlic is cooked but not burnt. Add onions, stir fry till and nice light golden color. Add the coconut and cook for a brief minute.

Now add the tomatoes, all dry masalas (spices), and simmer till oil separates.

Add the eggplant pulp, lemon juice, and one tablespoon of chopped cilantro and salt. Saute until the oil separates.

Garnish with remaining cilantro, serve hot.

[Suvir Saran]

Cuisine of Delhi

Delhi reinvented itself every time a dynasty took over what was loosely called India. Delhi goes back to the days of the Mahabharata. It is a chapter from this great book that is called the Gita. One realizes after studying that text how important food has been to this region. When I was growing up Delhi was a union territory. It was to India what Washington DC is to the United States. Since I moved here, Delhi is now a state within the republic of India. Having been the capital of many different dynasties, there is no one community that can call Delhi theirs. The same is true for its food. In Delhi one finds foods from all over India. Also in Delhi one sees a fusion of foods old and new and one sees the true melting of many cultures, people and cuisines together. It is a true melting point. A real metropolitan city. Of all the many communities living in Delhi, the food has been influenced most by the Muslim, Bania, Punjabi and the Kayastha community. The Banias are vegetarian and the other three communities enjoyed meat and fish just as much as they loved vegetables. Shahjehanabad was the name of this city before it was called Delhi. The spirit of lavishness and living life like it may end tomorrow is still alive today. Long after the Mughal rule. Street side vendors, tandoori stands, chaat waalas and lavish dinners at homes are still a part of daily life in Delhi. Cocktails, the many tandoori appetizers that are now a part of every famous Indian restaurant are all somehow linked to this region. Delhi has played a very important role in the political and cultural growth of India. The food of Delhi is a fine testament to that very important role.

[Suvir Saran]

Delhi Fish Curry

2-1/2 pounds flounder or any other firm white fish, boned and cut into 1.5 inch pieces, washed and pat dried

1 1/2 tbsp sesame seeds, dry roasted

2 tsp cumin seeds, dry roasted

2 tbsp poppy seeds (Indian, khus khus), dry roasted

2 tbsp coriander seeds, dry roasted

2 1/2 tbsp kalonji seeds (nigella), dry roasted

2 medium red onions, sliced finely

8 cloves of garlic, ground into paste with a few cumin seeds

1 inch fresh ginger root, ground into paste, or very finely chopped

1/2 tsp turmeric powder

salt (to taste) 1/2 cup ghee

1 2/3 cups non-fat yogurt, nicely whipped

3 tbsp cilantro leaves, chopped, for garnish

Mix the dry roasted spiced and grind them into a powder. Set aside.

In a heavy bottom sauce pan, heat the ghee and fry the onions till they are a nice gold color.

Drain and remove the onions onto a bowl lined with paper towels and keep aside.

Now add the ginger, garlic and the haldi to the same ghee. Fry for a minute over medium flame. Remove the pan from the heat and add the ground spices and the yogurt.

Throw in the fried onions, add salt and mix thoroughly.

Throw in the fish pieces into the sauce and return to the stove top. On low heat simmer until fish is tender and cooked. Should not be more than 10-15 minutes. Sprinkle with the cilantro leaves for garnish.

Note: This recipe uses ingredients typical of Mughal cooking. The poppy seeds make the sauce thick. Use Indian poppy seeds only. This dish goes very well with rice or pooris. It should be accompanied with raita, some dry vegetable and condiments of your choice. Most Kayasthas and many Muslims in the north of India would have fish cooked in this style. Often one would also find their chefs using char magaz kaa masala. A mix of fours dry seeds from different fruits. They give the gravy a great flavor as well.

[Suvir Saran]

Rajasthani Cuisine

The grand desert state of India, Rajasthan is located in the north. It's people are some of the most majestic ones seen in India. They are known as the descendants of the sun god. The desert has made their lived very different from those of their other countrymen. The life they live is evolved after centuries of surviving the natural calamities known of a desert. Just as they have done with their folk arts and crafts, recipes have been passed down generationally and have only become familiar to others recently. The many wars that have been fought here and the scarce natural resources have played a very important role in shaping the cuisine of this land. The food was prepared to nourish people that were fighting wars and were away from their homes for long periods. The recipes found here are thus able to keep long shelf lives. Also the desert climate has seen the evolution of recipes that call for minimum water. Often one sees the use of yogurt, buttermilk, milk and ghee. The flavors that these people have shared with the rest of the country have taught lesson in seasoning. No matter what the adversities, these people never compromised on taste and flavor. The foods were cooked in accordance to what was available and that scarcity never changed the grandiose lifestyle of its people. They were able to change their adversity into a strength.

[Suvir Saran]

Keri Kaa Aachaar (Spicy Mango Pickle, Rajasthaani Style)

3 medium raw mangoes, chopped into small cubes

1/4 tbsp saunf (fennel seeds)

1 tbsp. rai daana (mustard seeds), coarsely ground in a mortar and pestle

1/2 tbsp. methi daana (fenugreek seeds), coarsely ground in a mortar and pestle

1/5 cup turmeric powder

1/2 cup laal mirchi (red chili powder)

1/2 cup kosher salt

1 cup canola

Pickling jar (sterilized and dried)

Place the mango cubes in the jar and sprinkle the salt and half the turmeric over the mango cubes. Shake the jar vigorously to evenly coat all mango chunks with the salt and turmeric. Seal the jar and place in a sunny and dry spot. Shake every 10 hours for two days. .

On the third day empty the contents of the jar into a non reactive colander and allow the water to drain. It should take no more than a half hour. Spread out on muslin, an old kitchen towel or several layered sheet of paper towels for 2 - 3 hours. Use a fabric that you will not mind having stained by the turmeric.

Mix all the remaining dry ingredients in a non reactive bowl. Add the mangoes to this spice mixture and then pour in half of the canola. Mix the contents well.

Transfer to a clean and sterilized pickling jar and press down lightly. Now pour the remainder of the oil and seal the jar tightly. Keep sealed in a dry and sunny place for 10-12 days. You may shake the contents every few days.

After the 12th day the pickle is ready for use. It tastes better as it ages. You can always wait even longer before opening. In India one often finds pickles that have been in a family for many decades.

Note: Every time you are serving this pickle, take out a small amount in a serving bowl. Use clean spoons to remove the pickle. Never put back what may be left from any serving back into the original jar. Any moisture and impurity can spoil the pickle. To keep the pickle fresh there should always be a layer of oil on the top of all the contents. You can keep it refrigerated once you begin using it. In India one often keeps them in a shelf for years. Serve as a condiment with most meals.

[Suvir Saran]

Bengali Cuisine

Bengal is a coastal state situated in the Mid-East of India. Irrigated by the waters of the Ganges and the rich alluvial soil, this is a very fertile land. Bengal's culinary tradition's are based on the rich selection of produce, grains and sea food. Rice is a staple of the diet. The Brahmins of Bengal often eat fish and call it the fruit of the sea. The cuisine of Bengal is very different from most other parts of India. Many different immigrant communities settled in Bengal. They found a very willing community of neighbors and hosts. There has been a very strong sense of cultural exchange between the natives and the immigrants. But for the most part the people of Bengal have remained very pure in regards to their culinary habits and traditions. It is believed that Bengali's are still cooking food in accordance to what was dictated in the Bhagwad Gita. Their curries or gravies are usually mustard based. Panch Phoron (Bengali 5 Spice Mix) a combination of whole spices is used as a special flavoring for most dishes. One sees great integration in Bengali cuisine with regards to vegetables that came into India only in the 16th century. Potatoes, chilies, tomatoes have all become a part of the staple diet. Indians can never end a meal without dessert. Famous for their very sweet tooth, second only perhaps to the Moroccans, Indians regard Bengali Mithai (Bengali Desserts) as some of the best known in India.

Certainly Simon would have much to share in this particular region. Simon... can you also share some recipes... Please.

[Suvir Saran]

Bengali Muger Dal (Spinach in Moong Dal)

1 cup yellow mung beans, picked, washed and drained

1 bunch paalak (fresh spinach), finely chopped

1 tsp. haldi (turmeric powder)

3 tbsp. ghee (clarified butter)

1 tej patta (bayleaf)

2 tsp. panch phoran mix (Bengali five spice mix)

4 sukhee laal mirchi (whole dried red chilies)

1 tsp. laal mirch (red chili powder)

1 tsp. garam masala

1/2 tsp. amchoor (mango powder)

salt to taste

In a heavy bottom saucepan, saute the mung beans until a nice golden color. Now add 3 cups of water, the turmeric and the bay leaf. Bring the contents to a boil and simmer partially covered until the beans are soft. Feel free to add more water if needed.

Now throw in the chopped spinach and red chili powder, cook for another 10 minutes.

In a small frying pan, heat the ghee. When hot add the panch phoran and cook over a medium low flame until seeds splatter.

Now add the dried whole red chilies. Cook until they are a nice brown but not burnt. Quickly pour this tempered oil over the daal.

Take some of the daal in a small pudding bowl and mix the amchoor powder into it. Make sure to dissolve the powder in the daal before you add it back into the saucepan.

Add the garam masala and stir. Heat for another few minutes. Serve hot with rice, bread and vegetables of your choice.

[Suvir Saran]

Maharashtrian Cuisine

Maharashtra is a Midwestern state of India. The name literally translates to "Great State". It has given birth to many freedom fighters and nationalists. A very diverse state in its geography, it has on its west the rain drenched western ghats that skirt the Arabian Sea and to the north it enjoys part of the great Deccan plateau. Earthy men and women give this state a very simple and yet vibrant feel. The range of food found in this state is breathtaking and a tickling of all of ones senses. Heavy on spices, the food here is also generous in its use of garlic and ginger. This cuisine is known for its many varieties of stuffed vegetables, cooked in very little oil or liquid. As one travels the coast one partakes in a rich journey into the much fabled world of Indian seafood. Many street foods and snacks are credited to this state.

[Suvir Saran]

Bataata Bhaajee

(potatoes seasoned Maharashtrian style)

3 large potatoes boiled, peeled, medium diced

1/2 inch piece fresh ginger root, finely grated

3 cloves of garlic, minced finely

10 curry leaves, coarsely broken by hand

4 green chilies, chopped finely

1 tsp. fresh mint leaves, finely chopped

1 tbsp. fresh cilantro leaves, finely chopped

1 tsp. turmeric powder

pinch or two of asafoetida

juice of half a lemon

1/2 tsp. cumin seeds

1 tsp. mustard seeds

2 1/2 tbsp. oil

salt to taste

Heat oil in a Kadai or a heavy based frying pan.

Add the cumin and mustard seeds, asafoetida, and cook until the seeds splatter.

Add the ginger, garlic, chilies, curry leaves, turmeric and saute for a minute or two. Throw in the potatoes and the mint leaves. Gently stir them for a minute to cover them in the spices.

Sprinkle the salt and lemon juice over the potatoes and stir gently so as to not break the potatoes.

Cook for a few minutes , until the oil separates.

Garnish with the chopped cilantro and serve hot.

[Suvir Saran]

Gujarati Cuisine

A midwestern state of India. Gujarat is the home state of Mahatma Gandhi. Gujarat is a dry state and also mostly vegetarian. The cooks of Gujarat have mastered the art of Indian vegetarian cooking. With some effort and tons of love for their culture, these cooks have made a mostly vegetarian cuisine, one of great richness and full of many mouth-watering dishes. One never missed eating poultry, meat or fish. A subtle blend of flavors, textures and spices, Gujarati cooking is not unlike the lives of its people. Also unique to Gujarat is the use of sugar in savory recipes. There are mainly three regions that form the state of Gujarat. Each of these has their own identity in the culinary landscape that makes Gujarat. Surat in the south of Gujarat is most famous for the many curries and gravies that exalt Gujarati cooking. Undhiya, is but one of the many famous dishes that come from Surat. It is said of Surat that "Surat nu jaman, te Kaashi nu maran". Which literally translates as "one must first make a haj to Surat to eat and then leave for Kaashi to die in peace". Ahmedabad a bustling city, is known for the many snack like dishes that make ones mouth water just as you think of them. Dhoklas, dhebras and theplas come from this city in central Gujarat. Kathiawar that is often romanced as a town as lush as a river of cream is famous for its dairy and its pickles. Recipes that have been mostly handed down generationally are today still as rich as they were many centuries ago. As one would see in any coastal state, Gujarat has seen many people make their land also their own. We see in many recipes today, improvisations that have given yet another unique flavor to this regions foods. Classic recipes are just as loved as others that have seen some changes. It is the love and respect for what is natural and what belongs to this region, that has kept the culture vibrant and radiant.

PS: Anil.. can you help me with this one?

[Suvir Saran]

Gujarati Kadhi (spiced yogurt sauce)

2 cups plain yogurt

2 tbsp besan (gram flour)

4 curry leaves

3 hot small green chilies

1/4 inch piece fresh ginger root

2 tsp sugar

salt to taste

2 tbsp cilantro greens, washed and chopped

2 tbsp canola

Tempering:

2 tsp ghee or canola

1/2 tsp rai (mustard seeds)

1/2 tsp sabut zeera (cumin seeds)

1/4 tsp methi daana (fenugreek seeds)

1/8 tsp heeng (asafoetida)

2 dry whole red chilies

1 tsp red chili powder, optional

In a bowl, mix the besan with a few tablespoons of the yogurt. Make a smooth paste. Gradually add the yogurt and keep mixing to make sure there are no lumps. Add 3 cups of water mixing all the time to remove any lumps.

Now add the ginger-green chili paste, the curry leaves, sugar and the salt and mix again.

Take a heavy bottomed sauce pan and grease the base and sides of the pan with the teaspoon of canola.

Pour the yogurt mix into the pan and bring the contents of the pan to a boil over medium high flame.

Reduce heat and simmer for 15-20 minutes or until the sauce is of a nice thick custard like consistency. Keep stirring to make sure it does not stick to the base and burn.

In a small saute pan, heat the ghee and fry the mustard and cumin seeds until they crackle. Add the asafoetida and the who red chilies and cook until the cumin seeds are a nice golden color.

Turn heat off, throw in the red chili powder and immediately pour over the Kadhi. Simmer the Kadhi for a few minutes and serve piping hot, garnished with cilantro greens.

[Suvir Saran]

Andhra Cuisine

A south central state of India, Andhra Pradesh was the wealthiest state of pre-partition India. Hyderabad, the capital of the state is primarily muslim. Before partition it was ruled by 7 nizams. They lived lives that other nobilities would only fantasize about. The nizams reveled in excesses of fine culture and food. Lavish feasts of multiple courses and spread over several days were common place in this rule. Varied and aromatic, the food of this area is a mix of the meat rich cooking of the Muslims and the rice based, vegetable rich foods of the non-Muslim communities. Andhra Pradesh is most famous for their pickles and many chutneys. In Andhra Pradesh one always finds another meal that is hotter. As one gets used to the spiciness of a meal, the next one is made even hotter. Chilies are consumed more here than most other states.

PS: Polly, maybe you would know more about Southern Indian food through your associations with it... please share what you know... It would be great.

[Suvir Saran]

Tamaatar kee Chutney (Tomato Chutney)

1 cup ripe tomatoes, coarsely chopped

2/3 cup onions

6-12 dried whole red chilies

1/2 tsp. turmeric

2 tbsp. chana daal

salt to taste

4 tsp. canola oil

Tempering:

2 tsp. canola oil

8 curry leaves

1 tsp. kalonji seeds (nigella)

1 tsp. black mustard seeds

3 dry whole red chilies

Heat oil in a large heavy skillet over medium flame. Add the daal and fry until golden brown. Add the onions and cook stirring until translucent. Add the dried red chilies, turmeric and the salt. Fry for a minute.

Add the tomatoes and cook until the tomatoes are mashed and soft. The oil should be coming to the sides at this time Remove from heat and cool.

Place in a blender and process to a coarse mix. Use as little if any water as possible.

Tempering:

Heat oil in a small kadai, over medium flame. Add the mustard seeds, wait till they crackle and then add red chilies, kalonji seeds, and the curry leaves, cook until the chilies are brown but not burnt.

Pour this tempered mix over the chutney and mix.

[Suvir Saran]

Tamil Cuisine

The state of Tamil Nadu is situated on the eastern coast of India. Enriched by the waters of the Bay of Bengal, this state has some of the oldest and most famous of all Hindu temples. Everything about the art and culture of this region is ancient, ornate and Dravidian. Madras which is also called the gateway to southern India is the capital of this state. It is the home to the prized kanjeevaram silk saris and also to the delicious foods known as South Indian food - Dosas, Idlis, uthappams, vadas and many sambhaars. Madras can be called the womb of the famous southern Indian cuisine. Known for its hospitality and for its respect for custom, every meal in a Tamilian home is a celebration. But even as all guests are showered with attention, food and fun, there is never a lavish or ostentatious show. All lifestyle is steeped in tradition. Black pepper, red chilies, cumin, turmeric, coriander, fennel, fenugreek and mustard seeds are some of the many spices that are used daily in these homes. Food and worship are both regarded as traditions that must be performed with respect for that which is ancient, sublime and soothing.

[Suvir Saran]

Avial (Madras Style Vegetables)

1/2 cup green peas, thawed

2 carrots, peeled and cut into 1/4 inch rounds

1 medium yellow squash, cut into 1/4 inch rounds

1 green plantain, peeled and cut into 1/4 inch strips

1 small red bell pepper, cut into 1/4 inch strips

1 cup green beans, french cut

10 fresh curry leaves

1 tsp. turmeric powder

1/2 cup ground coconut

6 green chilies, seeded and minced

1 tsp. cumin seeds

1/2 cup plain yogurt

salt to taste

1 tsp coconut oil

In a large saucepan combine the peas, carrots, squash, plantain , bell peppers, beans, turmeric and curry leaves. Add a cup of water and bring to a boil. Reduce heat and simmer partially covered until vegetables are tender and have absorbed all the liquid (10 minutes).

Do not let the vegetables get too mushy. The slight crunch of the vegetables adds to the flavor of the dish.

In a bowl whisk the yogurt and set aside.

In a blender mix the coconut, chilies and cumin seeds into a paste using very little water.

Add this to the yogurt and mix the salt into this seasoned yogurt.

Add to the cooked vegetables in the pan. Sprinkle the coconut oil and mix well taking care not to break the vegetables.

[Suvir Saran]

Cuisine of Karnataka

Karnataka is the state west of Andhra Pradesh. Kannada is the classic southern Indian language. The people of this state are very proud of their heritage. Udipi is a town in this state that is famous for its Brahmin cooks. The town is also famous for its Krishna temple. The foods prepared by the Brahmins are first offered to the gods. Udipi chefs travel all over to cook for special religious functions and also for marriages and other celebrations. Strictly vegetarian, Udipi chefs and their cuisine is now famous all across India. In fact there is an Udipi restaurant even in Queens in New York. Dosas (rice and bean crepes) and idlis (rice and bean cakes) are the most famous of their dishes. One sees many spices used in the curries from this area. Black pepper, cinnamon, cardamom, cloves and tamarind are used in abundance. They are grown native to this region. As one travels south towards Kerala, one sees many curries that mantle meat and fish. Coconut is used in all its forms. Coconut oil is used to nourish the hair, coconut water is taken as a nutritive nectar, coconut milk and coconut meat are used in preparing the many curries and chutneys. The coffee grown in Karnataka is a favorite of all Indians. These are the beans used in making the traditional filtered coffee.

[Suvir Saran]

Porial (Mixed Vegetables)

1 dozen green beans, cut into 1/2 inch pieces

3 small carrots, cut into 1/4 inch rounds

2 medium potatoes, peeled and cut into 1/4 inch cubes

1 cup green peas, thawed if using frozen

1/2 inch piece fresh ginger root, minced finely

3 cloves of garlic, ground into a paste with a pinch of cumin seeds

6 curry leaves

1/2 cup finely chopped red onions

3 green chilies, chopped finely

1 tbsp black mustard seeds

1/4 tsp. asafoetida

1 tsp. urad daal (white gram beans)

1 tsp. chana daal (yellow split peas)

1 tsp. turmeric

3 tbsp. unsweetened coconut flakes

2 tbsp. lime juice

3 tbsp. Canola oil

salt to taste

1 tbsp. cilantro leaves, chopped finely

1 small hot green chili, chopped finely

Soak potatoes and peas in hot water for 20 minutes. Drain and set aside. Omit this for frozen peas.

In a kadai, heat oil over medium flame, add the mustard seeds and cook until they crackle, add the chana daal, urad daal, asafoetida, garlic, ginger, curry leaves and the green chilies, saute until the urad daal is a light golden color. Add the onions. Saute until the onions are translucent.

Now add the beans, potatoes, peas and carrots and saute for a few minutes. Add a 3/4 cup of water and bring to a boil.

Cook on simmer, partially covered until vegetables are tender(approx. 10 minutes). Remove lid and cook uncovered to evaporate any excess liquid in the pan.

Add the coconut and saute for a minute or two. Pour in the lime juice and mix well. Garnish with chopped cilantro leaves and chopped green chilies.