Mixed vegetable theeyal (Serves 4-5)

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

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.

Cheers!!!
Suji