Serves: 3-4
Preparation time : 15 minutes
Cooking time : 20 minutes
Ingredients:
- Carrot-1 (medium sized, diced)
- Drumsticks - 2 (medium sized, diced)
- Brinjal-2 (medium sized, diced)
- Bitter gourd-1 (medium sized, diced)
- Onion-1
- Coconut-1/2 cup (grated)
- Coriander powder-1 tsp
- Salt-as per taste
- Fenugreek seeds -1 tsp
- Red chilli powder-1/2 tsp
- Tamarind pulp -2 tbsp
- Mustard seeds- 1 tsp
- Dry red chillies-3
- Curry leaves- 6-7
- Oil-2tbsp
- Water-1 1/2 cup
Procedure:
- Wash and pressure cook all the vegetables with half a cup of water. Wait for one whistle to go. Switch off the flame and let it cool down completely.
- Once it cools down, transfer the vegetables in a bowl and keep it aside.
- Dry roast the grated coconut, fenugreek seeds, coriander powder in a pan for about 2 minutes on a medium heat. Switch off the heat and let it cool.
- Now grind this roasted mixture with about half a cup of water in a mixer to form a thick paste.
- Heat one tablespoon of oil in a pan, add onions and fry for about 3-4 minutes.
- Then add all the boiled vegetables one by one. Fry for 3-4 minutes.
- Add the ground masala paste and stir fry for about 5-6 minutes on a medium flame.
- Add the tamarind pulp, salt, half a cup of water and slimmer on a low flame for about 5 minutes.
- Heat one teaspoon of oil in another pan and add mustard seeds, dry red chillies and curry leaves. Fry for a minute and then switch off the flame.
- Add this tempering to the curry and mix well.
- Once done, switch off the flame and serve.
The mixed vegetable Theeyal is ready to be served. Served this delicious vegetarian recipe with a steamed rice.