My Grand mother and mother had a strange habit of retaining the veggies color even after cooking. They hardly use any chili/turmeric powder…when it comes to poriyal! They never use water to cook them either, just slow cook with lid, fadafat veggie is done within minutes, color is still there! Then they do usual tempering! In this way they retain both water soluble and oil soluble vitamins! Sounds nice huh!

Choyote Salad.

Ingredients:

Chow chow 1 or 2
Lemon juice – from 1 fruit
Salt
Green chili 1 finely chopped/just slitted
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1 pinch
Curry leaves few
Oilf ew spoons.

Method:

In a wok, run few spoons of oil. Add the veggies and salt. Cover and cook for 2-6 minutes.

When they are done using their own water, Set them aside.

In a seperate pan, heat oil. Add the tempering items one by one and wait till they pop.

Now run this seasoning and lemon juice over the cooked veggie above. Better to use non

Serve warm as a side dish.-reactive bowl(like glass ware/ceramic)