Cucumber kosambari, black eyed peas subzi

I made Arundhati's cucumber Kosambari for dinner tonight http://chefatwork.blogspot.com/search/label/cucumber and then a basic North Indian style black eyed peas subzi (see bwlow) as well. The subzi involved:

Ingredients:
1 tsp sesame oil

seasonings:
1 tsp jeera (cumin)
2 pinches heeng (asafoetida)
1/2 tsp turmeric
1 inch grated ginger
3 cloves garlic

5 ripe tomatoes pureed in the blender
1 big red onion chopped up
4 small red potatoes (with skin to retain SOME nutrition - it's got a bit of iron I hear) - chop and boil in water until soft (but not flaky).
Black eyed peas
2 tsp garam masala
1 tsp chilli powder
1/2 cup frozen sweet green peas, microwaved for a minute

Oil, all seasonings (tadka), red onion. Saute for 5 mins until translucent. Add tomato puree. Add the garam masala. Put the potatoes in. Add pressure cooked black eyed peas. And the sweet green peas. Add a cup or 2 of water, salt, and let it all come to a boil, and we're in business.

It looks nice - the different colors together, in the reddish gravy.

Blueberries for dessert. A twist, was lemon juice added to the blueberries - something we learnt to do from our Italian neighbor. Blueberries are suppsoed to be among the 14 super-foods, very anti-oxidant rich (which just means B vitamins). Margarita's whole grain tortillas from whole foods market for rotis, and brown rice for A and that was dinner. Horizon organic fat free plain yoghurt in the end, ofcourse. Every proper South Indian ends a meal with yoghurt. It has to be relished with the remaining curries, after the grain is polished off!