mixed vegetable poriyal

Ingredients:

250g vegetables (any vegetables of your choice, it can be carrots, beans,potatoes cabbage, cauliflower)

1 big onion

2 green chilies split lengthwise

1 tsp grated ginger 

2 tbsp coarsely grind roasted peanut

2 tbsp shredded coconut

1/2 tsp mustard seeds

½ tsp split gram dal

½ tsp black gram dal

1 tsp cumin seeds

1/2 tsp onion seeds (optional)

1 sprig curry leaves

A pinch of asafetida

½ tsp amchur powder (dried mango powder)

Salt

¼ tsp turmeric powder

3 tbsp oil

Coriander leaves for garnishing

Method:

Wash and chop the vegetables into small fine pieces and cook them partially in hot salted water for about 7 to 10 minutes (it depends on the vegetables) until done but still firm). Drain and reserve.

Heat oil in a wok, add the dal and then the mustard seeds, cumin and onion seeds, the curry leaves and let it splutter. Add the onions and the green chilies, fry until slightly brown. Now goes the ginger, fry a little and add the asafetida, the salt, turmeric and then the vegetables. 

Stir fry on high flame for about 2 minutes, close and cook for another 6 minutes, sprinkle the amchur powder,peanut and shredded coconut and the coriander leaves and remove from the flame.