Manjula Nair tells you how to cook up veggies in a thick coconut gravy. You too can share your recipes!
Theeyal is a traditional preparation of assorted veggies cooked in a spicy coconut-based gravy.
Once you ace the recipe, you can experiment with the choice of vegetables.
Here's how to make it with okhra, bitter gourd and brinjal.
Mixed Vegetable Theeyal
- 2-3 tbsp cooking oil
- 1/2 tsp fenugreek seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 10 dried red chillies
- 100 gm shallots
- 1 cup coconut grated
- 10 garlic cloves
- 1 tsp turmeric powder
- Paste of 1 small tamarind ball
- 100 gm okhra, diced
- 100 gm brinjal, diced
- 50 gm bitter gourd, sliced
- 1 tsp mustard seeds
- 1 tsp urad dal
- One dry red chilli
- 4 to 5 curry leaves
- In a pan, heat oil. Add fenugreek seeds, cumin seeds, coriander seeds and red chillies. Saute over low flame.
- Add shallots, garlic, coconut, jeera and saute for 2 to 3 minutes.
- After it cools down, grind to a thick paste adding water.
- In a pan, heat one tbsp oil. Fry each vegetable (lady's finger, brinjal and bitter gourd) separately and keep aside.
- In a deep bottom pan, add the fried vegetables, salt, turmeric and a glass of water. Cook over medium flame for 5 minutes.
- Add tamarind paste.
- Add the ground coconut paste and allow the mixture to boil for 10 minutes or till oil leaves the sides of the pan.
- Temper with mustard seeds, urad dal, dry red chilli and curry leaves.
- The resulting curry should be thick and not too watery.
Note: You may experiment with veggies like carrot, potatoes, drumsticks and yam as well.
Lead image used for representational purpose only. Image: s4's world/Creative Commons
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