Mixed Veg Theeyal

Theeyal is a 'vegetable in fried coconut paste curry' with a tangy taste. Sea food and meat are also cooked in this curry base though not very popular. At home, theeyal is usually prepared with shallots (small onion), bitter gourd, yam or ladies finger. 

  

The bitter gourd version is not much liked due to the bitter taste even though a dash of jaggery/ sharkara / vellam is added to reduce the bitterness. Experimentation with a variety of vegetables seems to have solved the bitterness to a good extent.

the mix of vegetables

Potato – 1

Carrot – 1

Tomato – 2

Onion – 1

Bitter gourd – 1

fried coconut masala

Coconut, grated – ½ part

Chilly powder – 1 ½ - 2 tsp

Coriander powder – 2 tsp

Cumin – ¼ tsp

other ingredients

Oil – 3 – 5 tbsp

Mustard – ¼ tsp

Curry leaves – 1 sprig

Turmeric – ¾ tsp

Onion – 1

Tamarind pulp – from 2 tsp tamarind ( if allergic to tamarind 2 pieces of cocum may be used)

Jaggery, grated - 2 tsp

Ginger (optional) – 1 cm piece

Green chilly – 1

Salt – to taste

the method

Chop the vegetables as preferred.

Heat 2 tbsp oil in a pan and stir in the chopped bitter gourd, green chilly and 1 onion. Sauté till the colour of the bitter gourd has turned pale and slightly brown.

In another pan fry the grated coconut in 1 tbsp oil till brown. Turn off heat. Add chilly powder and coriander powder and stir. Place the coconut mixture in a mixer with the cumin. Grind it to a smooth paste. (Fry the coconut in medium flame to avoid burning / blackening of the coconut. Add more oil if needed).

Heat 1 tbsp oil in a pan and place the mustard seeds. When it crackles stir in one chopped onion and saute till light brown. Add curry leaves, ginger and turmeric. When lightly fried add chopped tomatoes. Pour the ground fried coconut paste, salt, sautéed bitter gourd, chopped potato and carrot. Add half cup water and let the curry boil. When half done, add tamarind pulp. Stir in the jaggery when the vegetables are completely done. Boil and turn off heat.