Heat oil in a big pan or wok and pop mustard seeds
When it’s popped well, add shallots, green chilly, garlic and curry leaves
Stir well in a medium heat
When its soft and mild brown, add all vegetables except tomato and sauté well
Lower the heat
Add extra chilly & turmeric powders and salt for vegetables,Saute 2 minutes
Add Theeyal Masala and sauté well next 2 minutes
Add diced tomato and 2 table spoon tamarind juice,Stir well
When all masala well coated with vegetables, add water ( approximately 2 1/2 cups) and mix well
Cover it and cook next 15 to 20 minutes in a medium heat
Uncover and saute occasionally
Check the vegetables and gravy texture,If it is too watery, uncover and cook next few minutes
Do not allow it to thicken too much because it will thicken after setting
Taste it and add salt and tamarind juice if required
Add a pinch sugar for taste
When the vegetables cooked well and gravy light thicken, sprinkle some coconut oil for aroma
Turn off the heat and keep aside Theeyal for setting
Serve with boiled rice, moru curry and fish fries
