Tarkari Padartha

A Mangalorean vegetable delicacy which I ate at ITC Dakshin. This is eaten with Rotti, Appam or Rice. Tastes equally amazing with all three!! I Enjoyed the dish so much that I learnt to make it and now I am sharing the recipe with all of you.

100 gms of french beans
100 gms of carrots
100 gms of cauliflower
100 gms of baby potatoes peeled
50 gms of peas peeled
All the above should be cleaned and diced into medium sized pieces except the peas and baby potatoes. Boiled and kept ready.

1 cup tomato paste
1/4 cup paste made of soaked cashews

1 small spoon of chilli powder
1 tspoon full of coriander powder

For tempering you need oil, mustard seeds, asefotida, turmeric powder

Method
In a deep bottomed pan take oil, add mustard seeds, let them splutter, add asefotida, turmeric powder and then add the tomato paste and the cashew paste, let it cook well, cover and cook for a while, then add all the vegetables, the powders, salt to taste and cook covered to a nice boil.

Now for the final touch, a tempering with either clarified butter or coconut oil whatever is preferred, hea

t and add some curry leaves, 2/3 green chillies chopped, fry well and add on top of the ready vegetable.