Including vegetables in our diet is very important. South Indians make a dry vegetable curry as an accompaniment for rice dishes. Carrots, chow chow (otherwise called seeme badanekai in kannada and bangalore kathirikka in tamil), beans, cabbage are some of the vegetables that are cooked in water to make palya. Palya is a nothing but a dry vegetable side dish. Either individual vegetables are used or in combination. Here I have used chow chow and carrot combo.
Chow chow - 2 medium - peeled and diced
Carrots - 3 medium - peeled and diced
Oil for tempering - 1 tablespoon
Mustard seeds - half teaspoon
Whole urud dal - 1 tablespoon
Red chillis - dry - 2 (optional)
Salt to taste
Turmeric powder - half teaspoon
Hing (Asafoetida powder) - a pinch
Water to cook the vegetables
Coconut - fresh - grated - 2 tablespoon (optional)
Heat oil in a kadai and temper the mustard seeds and add urud dal. fry till golden and add red chillis if adding.
Add the diced vegetables, salt, turmeric powder, hing, and give a quick stir.
Add just a cup of water and cook partially covered.
When all the moisture is absorbed and the vegetable is completely cooked turn off heat and add the grated fresh coconut. Healthy palya is ready. Stir well and serve when its room temperature. Serve as an accompaniment for rice items like rasam rice, curd rice, sambar rice etc.