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Vegetable Perattal
Method
- Grind fennel seeds, poppy seeds, fried gram, red chillies and coconut into a fine paste.
- Scrape off the skin from the potatoes and carrots.
- Chop potatoes, carrots, tomatoes and onion into medium-sized pieces.
- Boil carrots and potatoes separately.
- Heat oil in a pan and add curry leaves, onion, tomatoes, peas and the boiled potatoes and carrots.
- Add turmeric powder, red chilli powder and salt.
- Add the ground paste.
- Cook until the gravy thickens.
- Serve hot with rice.
Ingredients:
2 carrots
2 potatoes
1 tomato
1 onion
1/2 cup peas
1/2 cup coconut, grated
2 pods garlic
1/2 tsp poppy seeds
1 tsp fennel seeds
5 red chillies
1/2 tsp turmeric powder
1 tbsp roasted gram
1/2 tsp red chilli powder
Curry leaves
Salt to taste
Oil for frying
2 carrots
2 potatoes
1 tomato
1 onion
1/2 cup peas
1/2 cup coconut, grated
2 pods garlic
1/2 tsp poppy seeds
1 tsp fennel seeds
5 red chillies
1/2 tsp turmeric powder
1 tbsp roasted gram
1/2 tsp red chilli powder
Curry leaves
Salt to taste
Oil for frying
RECIPES BY SHILPA
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