This is a classic no onion-no garlic Iyengar dish. I grew up in a staunch Iyengar family proud of its heritage and as a little girl, I had never known vegetables to be cooked any other way. Iyengar style of cooking is extremely healthy because most vegetables are steamed. You can make a variety of vegetables using this method, it is quite straightforward and I can never really make enough. I was pleasantly surprised that my toddler ate this without a fuss. I mixed it with his favorite curd rice and he happily chomped down. I hope you enjoy this as much as my family does.

Ingredients:

1. Carrots, cabbage, peas - 3 cups (chopped)

2. Shredded coconut - 1/2 cup

4. Green chillies - 1 (chopped/slit)

5. Tadka / tempering - 1 tbsp oil, 1 tsp each of mustard seeds, jeera, urad dal, asafoetida, 1/4 tsp methi/fenugreek seeds, 1 sprig curry leaves.

6. Cilantro - for garnish

7. Salt to taste

8. Turmeric - 1 tsp

9. Red chilli powder - 1 tsp (I used kashmiri variety as we don't usually like it too hot)

Procedure:

1. Microwave the vegetables with half a cup of water for 11 minutes.

2. In a pan, prepare the tadka (drop the green chillies in this step) and then add the boiled vegetables along with coconut.

3. Add red chilli powder, turmeric, salt and saute for 3 minutes.

4. Garnish with cilantro and serve.