In Andhra Pradesh, the state where I was born vepudu is a common method of cooking vegetables. It literally means fry but the vegetables are not deep fried and the dish is dryish to look as it is eaten with liquid accompaniments like rasam or sambar.
There is sweetness from the carrots and beetroot and a hint of chilli coming through. The vegetables are lovely and juicy and I think it is a colourful accompaniment.
3 large carrots (450 grams) evenly diced to 1 centimetre pieces
3 medium sized beetroots (250 grams) evenly diced to 1 centimetre pieces
1 dried red chilli
1 green chilli finely chopped
1 teaspoon cumin seeds
1 teaspoon channa dhal (split chick pea)
3 tablespoons peanut or other vegetable oil
3 tablespoons roasted peanuts
3 tablespoons desiccated coconut
Salt to taste
Heat the oil in a heavy based fry pan with a lid. When hot add the channa dhal if using, followed by the red chilli. Allow them to fry slightly for about thirty seconds and then add the green chilli and cumin seeds. When you can smell the cumin seeds, add the beetroot and fry for a minute before adding the carrots. Put the burner to high heat and cover the pan with lid and do not touch for a minute. Then remove the lid, stir to mix and do the same again that is cover with a lid and do not touch for a minute. Then reduce heat to low, add salt and stir to mix. Cover with lid and allow to cook for ten minutes. Fry once more this time remove the lid and allow the moisture to evaporate. Turn off the heat, add the desiccated coconut and the peanuts, mix and serve. Serves 6.