Yenai Kai is a simple side dish using leftover vegetables which goes well with any curry especially rasam, sothi and sambar.

Serves 4 – 6

Ingredients:

Vegetables 

• 10 lady’s fingers/okra – thick slices
• 6 medium sized brinjals/aubergines – thick slices
• 1 large potato or 2 medium sized potatoes – thick slices
• any remaining or left over vegetables like drumsticks and carrots

Other ingredients

• 1 Bombay onion – sliced thinly
• ½ pod of garlic – sliced thinly
• 4 green chillies – split into two or more (according to taste)
• Curry leaves – approx. 10 leaves
• ½ teaspoon fennel seeds
• ½ teaspoon mustard seeds
• Turmeric powder – approx. ½ teaspoon
• Chilli powder – approx. 1 teaspoon (according to taste)
• Amchoor powder or mango powder – 1 teaspoon
• Salt to taste

Method:

1. In a pan, add a generous amount of coconut, gingerly or olive oi. Approx. 2 tablespoons
2. Fry the fennel seeds until they turn golden brown and mustard seeds pop.
3. Add in the onions and chopped garlic.
4. When the onions turn golden brown, add in the curry leaves.
5. After a minute or two, add in all the vegetables and cover.
6. Remove the cover and add in the salt, turmeric powder and chilli powder.
7. Cover and cook the vegetables over low flame until it is all cooked. Do not add water.
8. If it sticks to the bottom of the pan, drizzle a little more oil.
9. When fully cooked, sprinkle the mango powder and switch off the flame.

Variation:

You can dice all the vegetables and marinate with salt, turmeric powder and chilli powder before cooking.