Tuesday, February 28, 2012

Mixed vegetable theeyal (Serves 4-5)

Mixed vegetable theeyal

Kovakka/Ivy gourd 5 nos, cut lengthwise
Vazhuthananga/Brinjal/ eggplant 2 small, cut lengthwise
Vendakka/Okra 3 medium sized, cut to batons
Kochulli/Shallots ½ cup, halved
Green chilly 2 nos, slit
Tamarind ½ cup (Soak a gooseberry size Valan puli in ½ cup warm water)
Mustard seeds ½ tsp
Dry red chilly 2 nos
Coconut oil 1 tsp
Water ½ cup

To Grind

Grated coconut 1 cup
Whole coriander seeds 1 tsp
Dry red chilly 4 nos
Curry leaves a handful
Turmeric powder ¼ tsp
Garlic 1 pod
Shallots 1 no

Mixed vegetable theeyal

Preparation

Heat a non-stick pan and roast the grated coconut along with coriander seeds, dry red chilly and curry leaves to a golden brown color. Switch off flame and allow to cool. Once cooled grind this to a smooth paste adding garlic, turmeric powder and 1 shallot. Set aside.

Heat oil in a pan and splutter mustard seeds and dry red chilly. Now add the vegetables and sauté for 3-4 minutes. Add the green chilly and water. Adjust salt and bring to a boil. Once boiling, add the ground coconut paste and mix well. Now extract the tamarind juice and add it to the theeyal. Mix well and cook covered at a low flame until vegetables are cooked and theeyal becomes thick. Serve hot with rice…

Notes: You can also add drumsticks, Bitter gourd, Snake gourd or any vegetable of your choice to make this theeyal.

Mixed vegetable theeyal

Cheers!!!
Suji

10 comments :

  1. Amazing, easy recipe. Love the veggie combo. Yumm :)

    ReplyDelete
  2. Yummy and spicy theeyal..look so tempting

    ReplyDelete
  3. Yummy and spicy..
    Love to eat with plain rice..

    ReplyDelete
  4. I miss cooking with coconut oil, looks wonderful!

    ReplyDelete
  5. yummy n tasty veggies recipe dear..vl try this......
    Maha

    ReplyDelete

Thanks for visiting...We appreciate your time..Happy cooking and don't forget to come back!!!!!

Linkwithin

Related Posts Plugin for WordPress, Blogger...