Kootanchoru

Ingredients

• 2 medium drumsticks, cut into 3 inch pieces
• 2 medium raw bananas, peeled and cut into 2 inch pieces
• 2 medium potatoes, cut into 1 inch pieces    
• 2-3 small brinjals, stemmed, and quartered 
• 1 cup split pigeon peas (toor dal), washed, soaked for 30 minutes and drained
• 1 cup short grain rice, soaked for 30 minutes and drained
• 2-3 tablespoons ghee + for drizzling
• 1½ teaspoons mustard seeds
• 1 teaspoon cumin seeds
• 2-3 green chillies, finely chopped
• 20-25 madras onions
• 1 tablespoon finely chopped garlic 
• 1 medium tomato, chopped
• 2-3 dried red chillies
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1½ tablespoons sambhar masala 
• 1 cup moringa leaves
• Salt to taste
• 2 sprigs of curry leaves
• 2-3 tablespoons scraped fresh coconut
• 2-3 tablespoons chopped fresh coriander leaves

Method

1. Heat ghee in a pressure cooker, add mustard seeds and let them splutter. Add cumin seeds and let them change colour.
2. Add green chillies, and madras onions, mix well and saute till translucent. Add garlic, mix and saute for 1-2 minutes.
3. Add tomato, mix and saute for 1-2 minutes.
4. Add dried red chillies and mix well. Add drumsticks, raw bananas and potatoes and mix well. Saute for 1-2 minutes.
5. Stir in soaked pigeon peas and soaked rice and mix till well combined.  
6. Add turmeric powder, red chilli powder and sambhar masala and mix well. Add moringa leaves and mix.
7. Add salt and mix till well combined. Add curry leaves and mix.
8. Pour 4 cups water and mix. Add brinjals, mix, cover and cook under pressure for 3 whistles.
9. Switch the heat off, open the cooker once the pressure has reduced completely. 
10. Add coconut and coriander leaves and mix well.
11. Transfer the mixture into a serving bowl, drizzle ghee and serve hot.