Pindi Miriyam (Andhra Style Vegetable Stew with Peppercorns) Ingredients: Eggplant - 2 small, quartered Potato - 1 small, sliced Bottle gourd/ Sorakaya - 5-6 pieces Green beans - 6-8, cut into 1 pieces Cluster beans - 6-8, cut into 1 pieces Toor dal - ¾cup Tamarind paste - 2tbsp Turmeric - ¼tsp Cilantro leaves - ¼cup, chopped Salt - to taste For the Masala Paste: Urad dal - ¾tbsp Cumin Seeds - ½tbsp Corainder seeds - 2tbsp Peppercorns - 1tbsp Red chilies - 3-4 Coconut - ½cup, grated For Tempering: Mustard seeds - 2tsp Cumin seeds - 2tsp Curry leaves - 10-12 Asafoetida/ hing - ½tsp Method: Pressure cook toor dal until very soft and mushy. Churn well and set aside. Boil the vegetables in little water with turmeric until tender. Alternatively microwave the veggies until tender with water. Set aside along with the water. Make Masala Paste: Heat 2tbsp oil in a pan and add urad dal. As the dal turns golden, lower the heat and add the remaining ingredients for the paste except for the coconut. Roast for 2-3 minutes. Finally add the coconut and cook for a minute. Cool slightly and grind to a smooth paste, using very little water. Make Pindi Miriyam: In the same, heat 1tbsp oil for tempering. Add mustard seeds and once they start to splutter, add cumin seeds. Lower the heat and add curry leaves and asafoetida. Add the prepared paste and simmer for 3-4 minutes. Add the boiled vegetables, tamarind paste, cilantro leaves and salt. Simmer for 3~5 minutes. Finally stir in the cooked dal and simmer for 4~5 minutes. Serve hot with steamed rice.
Posted on: Thu, 13 Mar 2014 17:31:03 +0000