Mixed Vegetable Theeyal

Ingredients

Vegetables - 1 1/2 Cups (I used 1 carrot, 02 drumstick, 1 brinjal and 04 long beans,)
Turmeric Powder – 1/4 tsp
Tamarind – gooseberry sized ball
Small onion – 1-2 tbsp
Salt – to taste
Grated Coconut – 1/2 cup
Coriander Powder- 1 tbsp
Red Chilly Powder – 1 1/2 tbsp
Coconut slices - 1-2 tbsp
Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 02-04
Curry Leaves – few

Method:

Dry roast coconut on low flame until it turns brown color. Add red chilli powder and coriander powder, roast another 2-3 minutes. Grind the prepared mix using with 2 tbsp water to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep it aside. Heat oil in a pan, add mustard seeds, when it starts crackle add curry leaves, cocnut slices, vegetables, turmeric powder, small onion and salt. Sauté well. Add 2 cup water into this. Cover and Cook the vegetables until half cooked. Add tamarind extract. Cook till the vegetable turn soft. Then add the ground paste to the cooked vegetables. Reduce flame and allow the gravy to thicken. Heat 1 tbsp of oil in a pan and splutter mustard seeds. Add shallots, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice