Theeyal made with Elephant yam, Snake gourd(Padavalam), Egg plant(Vazhuthananga) (Fried coconut curry with vegetables)
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| Prep Time | 20 minutes |
| Servings |
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Ingredients
- Elephant yam, Snake gourd(Padavalam), Egg plant(Vazhuthananga)(cut into 1 1/2 inch pieces, Chena) - 2 cups
- Onion(sliced or Shallots Kunjulli 1 cup, large) - 1 nos
- Green chillies(sliced) - 5 nos
- Curry leaves - 2 stems
- Grated Coconut - 2 cups
- Fenugreek powder(Uluva) - 1/8 tsp
- Chilli powder - 2 tsp
- Coriander powder - 1 tsp
- Tamarind water(A lemon sized soaked in water) - 1/2 cup
- Turmeric powder - 1/8 tsp
- Salt(As reqd) -
- Oil - 6 tbsp
- Mustard seeds - 1 tsp
- Dry red chillies(Kollamulaku) - 4 nos
Ingredients
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Instructions
- Add chilli powder, coriander, and fenugreek powder. Stir for 1 minute till the raw smell of the powders goes.
- Grind it to a fine paste and keep aside.
- Wash the vegetables. Saute the onions, green chillies and curry leaves in oil.
- Add the vegetables to it along with 1 cup water, salt and turmeric powder. Cook till all the vegetables becomes tender.
- Add the tamarind juice and leave it to boil.
- Next, add the coconut paste and stir it well. It should neither be too watery nor too thick. Allow it to boil.
- When you get the desired consistency, remove from flame.
- Season with mustard seeds, dry red pepper or dry red chilly and few curry leaves.
- Fry the mustard seeds and chillies in 2 tbp of oil and pour it over the curry.
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