Raja Kootan  

(R. E Meenakshi's favorite dish )

Shared by: Nitya Ramakrishnan (Daughter-in-law of R. E. Sitaraman & Rajam)
As remembered from: Sunanda Easwaran (Daughter-in-law of R. E. Sitaraman & Rajam)

Raja lived in Katni, Madhya Pradesh, and the vegetables used in this dish were shaped by what was locally available there. Though often referred to as a kootaan, this preparation leans more toward a simple vegetable curry - practical, adaptable, and deeply comforting.

Like many family recipes, it evolved gently over time and place - Mumbai, Chennai, and beyond with small changes, all equally delicious.

Ingredients

Vegetables (Base Version - MP style)

  • Beans (julienned)

  • Potatoes (thinly sliced)

  • Carrots (julienned)

  • Green peas

  • Tomatoes (chopped)

Later Variations (Rule of 5 Veggies):

  • Elavan (raw banana)

  • Drumstick

  • Cabbage 

Seasoning & Spices:

  • Mustard seeds

  • Turmeric (haldi)

  • Salt, to taste

  • Sambar powder (key difference from typical kootaan)

Optional (Used in some versions):

  • Onion

  • Garam masala

Method

  1. Seasoning: Heat oil in a kadai. Add mustard seeds and allow them to splutter.

  2. Vegetables: Add beans, potatoes, and carrots. Sauté briefly. Mix in peas and tomatoes.

  3. Spicing: Add turmeric, salt, and sambar powder. Stir well.

  4. Cooking: Add a little water if needed, cover, and cook until vegetables are soft and well blended.

  5. Finish: Serve hot. Simple. Honest. Satisfying.


Pic Courtesy : Prepared by Radha on January 16th, 2026