My eldest paternal aunt used to be in charge of the kitchen in our ancestral village home. She therefore had many recipes. Nothing complicated, just simple homely fare. Given the abject poverty, recipes never had any expensive ingredients. Plus, being joint family, there were a lot of mouths to feed.
My aunt had jotted down many of these recipes. Her daughter then collected these notes and bound them in a spiral book form. Unfortunately, the keenness to own these recipes was limited in the family. I therefore became the lucky recipient of this tome. As I grow older, I’m afraid that these recipes may be lost forever. I have therefore decided to feature some of these recipes in my blog. It should benefit people who are just beginning their vegan journey.

Ingredients
100 gms Bengal gram or garbanzo beans (chana dal, kadalai parupu, kabuli chana, konda kadalai)
250 gms elephant foot yam (jimmikhand, chenai), chopped into small cubes
500 gms ash gourd (safed petha, poshanikkai)
1 coconut, grated
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1 red chili pepper
1 sprig curry leaves
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp split black lentils (urad dal, ulutham parupu)
1/4 tsp turmeric powder (haldi, manjal podi)
Unrefined salt to taste
1 tbsp date paste
Method
Grind 1/2 the coconut, red chili pepper, and cumin seeds into a paste
Set aside
Cook the Bengal gram (stove top or pressure cooker) with enough water
Once cooked, add the vegetables, turmeric powder and salt
Cook till the vegetables are tender
Add the ground masala and date paste
Mix well and cook for 2 minutes more
Remove from heat
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils, curry leaves and the remaining coconut
Saute till the coconut turns brown
Add to the cooked vegetables and mix well
Serve immediately with steamed rice
Enjoy!