ഒരു മുറം പച്ചക്കറി തീയൽ / Mixed Vegetables In Roasted Coconut Gravy

Treat yourself to this traditional preparation of mixed veggies cooked in a very flavorful & spicy tangy coconut gravy!

Ingredients:
Brinjal-2, cut lengthwise
Tindora/ivy gourd – 5-8, slit lengthwise
Radish- 4, cut into halves
Drumsticks- 1, slit into 1” halves lengthwise
Beans- 6-8, cut 1” pieces lengthwise
Potato-1, cut into 1” pieces lengthwise
Green peas- A handful
Ashgourd- 1, cut into halves lengthwise
Shallots – 1/2 cup, thinly sliced
Tomato-1, cut into cubes
Tamarind juice- 1/4 cup
Freshly grated coconut- 1/2 cup
Whole dry red chilies- 4
Curry leaves- A sprig
Red chili powder- 1 tsp
Coriander powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1/4 tsp
Salt- To taste
Oil- As needed
Water- As needed

Method: In a pan, dry roast the grated coconut and dry red chilies until they turn golden brown. Switch off the flame. Add the red chili powder, turmeric powder, & coriander powder. Mix well for 1 min until the raw smell goes away. Leave it aside to cool. Grind the mixture into a smooth paste adding the tamarind juice. Keep this aside. Heat oil in a claypot. Add all the vegetables except the tomatoes and fry for 2-3 mins. Add salt and turmeric powder and mix well. Cover with a lid and cook for 5-6 mins. Once the veggies soften, add the chopped tomatoes and mix well. Cook for another 5 mins until the tomatoes are soft and mushy. Add the prepared coconut paste to this along with some water and mix well. Cover with a lid and cook well until the gravy thickens. Remove from flame. In a small kadai or pan, heat oil. Splutter mustard seeds and curry leaves. Pout this tadka over the prepared curry and cover it for a few minutes. Serve hot with a bowl of steamed rice and enjoy!


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