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Onam recipe: Mixed Vegetable Theeyal

By Manjula Nair
August 24, 2015 12:45 IST
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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

Mixed Vegetable Theeyal

Ingredients

  • 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

For tempering

  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • One dry red chilli
  • 4 to 5 curry leaves

Method

  • 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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