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Mixed Vegetable Pitlai

Assorted vegetables cooked in masala paste and tempered. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Carrot, Cucumber
Cuisine Kerala
Course Main Course Vegetarian
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg
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Ingredients list for Mixed Vegetable Pitlai

  • 1 Carrot
  • 1 Cucumber
  • 1/2 cup French beans
  • 1/2 cup Pumpkin
  • 1/2 cup Green peas
  • 1 Drumstick
  • 4 tablespoons Toor dal
  • 1 Tamarind ball
  • 1/4 teaspoon Asafoetida
  • 1/4 cup Fresh coriander leaves
  • 10-12 Curry leaves
  • 1/2 teaspoon Sambhar powder
  • to taste Salt
  • 6 tablespoons Groundnut oil
  • 1 1/2 teaspoons Coriander seeds
  • 1 teaspoon Split Bengal gram (chana dal)
  • 6 Whole dry red chillies
  • 1/2 cup Coconut,scraped
  • 2 Whole dry red chillies
  • 1/2 teaspoon Mustard seeds

Method

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  1. Clean, peel and cut the vegetables into small cubes. Soak tamarind in 1½ cups warm water. Remove the pulp, strain and reserve.
  2. Heat 4 tablespoons of oil in a kadai and fry the masala ingredients, till it turns light brown. Add little water and grind to a fine paste. Wash and chop coriander leaves and keep.
  3. Clean, wash, soak toor dal for 10 minutes and then boil in ¼ cup water, till soft. Strain and keep aside. Heat a vessel, add the tamarind extract, salt, and sambar powder and bring to boil. Add the vegetables, salt and masala paste and simmer till the vegetables are almost done. Add the cooked dal, asafoetida, chopped coriander, curry leaves and continue to simmer. Heat the remaining oil, temper and pour over the vegetables.

Nutrition Info

Calories 1506
Carbohydrates 70.3
Protein 24.2
Fat 125.3
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