- 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. Sauté 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 and mix well. Cover it and cook next 15 to 20 minutes in a medium heat. Uncover and sauté occasionally. Check the vegetables and gravy texture. 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 rice.
Mixed vegetable theeyal
#myrecipe
By Radha Nelanti
Jan, 28th
609
Servings
4 persons
Cook Time
25 minutes
Ingredients
17
- 19
Ingredients
- Mustard
- Oil
- Onion
- Garlic
- Green chillies
- Curry leaves
- Potato
- Yam
- Drum stick
- Brinjal
- Ladies finger
- Tomato
- Tamarind water
- Turmeric powder
- Red chilli powder
- Salt
- Sugar
- Water
- Theeyal masala powder
