MIXED VEGETABLE THEEYAL

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MIXED VEGETABLE THEEYAL

Description

Cooking Time

Preparation Time :5 Min

Cook Time : 10 Min

Total Time : 15 Min

Ingredients

Serves : 4
  • 1/4 tsp turmeric powder


  • 2 tbsp tamarind – gooseberry sized ball / tamarind paste


  • 1 tbsp oil


  • 1 pinch salt


  • 1 cups water


  • 1 cups for dry roasting and grinding-grated coconut


  • 2 tbsp coriander powder


  • 1 tbsp red chilly powder


  • 1/4 tsp fenugreek (uluva) powder


  • 1 tbsp for seasoning: oil


  • 1/4 tsp mustard seeds


  • 5 nos finely sliced shallots


  • 4 nos dry red chillies


  • 1/4 cups curry leaves


  • 1/4 nos cauliflower


  • 1 nos carrot


  • 1 nos small beetroot


  • 6 nos beans


  • 1 nos small potato


  • 6 nos ladies finger/okra

Directions

  • Cook all the vegetables (except okra) in little water along with salt and turmeric until soft but not mushy
  • Heat 1 tbsp oil in a non stick pan and fry the okra pieces until lightly browned
  • Soak tamarind in 1/2 cup warm water for some time and extract the juice and keep aside
  • Meanwhile dry roast coconut on medium-low flame until it turns into a dark brown color
  • The coconut should be thoroughly roasted till it’s almost burnt
  • Remove from heat, add coriander,chilly and fenugreek powders and continue roasting for 2 more minutes
  • Grind everything to a smooth paste along with 1 cup water
  • Take a big pan and add the ground paste, cooked vegetables and fried okra along with more water and salt
  • Simmer on medium flame for 5 -7 minutes
  • Add tamarind juice and bring everything to a slow boil
  • Reduce flame and allow the gravy to thicken
  • Heat 1 tbsp of oil in a pan and splutter mustard seeds
  • Saute shallots, dry red chillies and curry leaves
  • Pour the seasoning over the theeyal and mix gently