![](https://rasoitime.com/wp-content/uploads/Halwai/kootoo-kari.jpg)
Ingredients:
• 4 cups – mixed vegetables into small pieces (French beans, raw banana, yellow and white pumpkins, snake gourd)
• 1 cup – fresh Coconut scraped
• 2 stalks – Curry leaves
• 1/2 cup – Bengal Gram (channa dal) soaked overnight
• 6 – whole Red Chillies
• 1 tsp – each Urad Dal and Bengal Gram (channa dal)
• 2 tsp – Rice
• 2 tsp – sesame seeds
• 1/2 tsp – Mustard Seeds
• 2 tsp – Coriander seed powder
• 1/2 tsp – Turmeric powder
• 2 – 3 pinches – Asafoetida
• 2 – long pieces Tamarind
• 1/4 cup – Jaggery
• salt
• 3 tbsp – oil
Method:
- Heat a little oil in a heavy pan, add chillies, rice, sesame, both dry dals and coconut. Fry lightly.
- Add coriander powder, turmeric and asafetida and grind to a paste.
- Boil soaked gram till soft, and drain it.
- Save a cup of liquid, which can be used to grind gram to a paste.
- Boil the vegetable in enough water to become soft.
- Add gram paste and masala paste, mix and simmer.
- Heat oil, add mustard seeds and curry leaves and allow to splutter.
- Add to the vegetable mixture.
- Serve hot with rice and chapattis.
Recipe courtesy of Saroj Kering