How to make Mixed Vegetable Pitlai -

Assorted vegetables cooked in masala paste and tempered.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Carrot (गाजर), Cucumber (खीरा)

Cuisine : Kerala

Course : Main Course Vegetarian

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For more recipes related to Mixed Vegetable Pitlai checkout Vegetables In Thai Red Curry, Thai Green Curry With Vegetables, Badami Mixed Vegetables, Carrot Puree . You can also find more Main Course Vegetarian recipes like Aaluchi Patal Bhaji Broccoli Bake Kulith Green Vegetable Stir Fry

Mixed Vegetable Pitlai

Mixed Vegetable Pitlai Recipe Card

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Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mixed Vegetable Pitlai Recipe

  • Carrot 1

  • Cucumber 1

  • French beans 1/2 cup

  • Pumpkin 1/2 cup

  • Green peas 1/2 cup

  • Drumstick 1

  • Toor dal 4 tablespoons

  • Tamarind ball 1

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves 1/4 cup

  • Curry leaves 10-12

  • Sambhar powder 1/2 teaspoon

  • Salt to taste

  • Groundnut oil 6 tablespoons

  • Coriander seeds 1 1/2 teaspoons

  • Split Bengal gram (chana dal) 1 teaspoon

  • Whole dry red chillies 6

  • Coconut,scraped 1/2 cup

  • Whole dry red chillies 2

  • Mustard seeds 1/2 teaspoon

Method

Step 1

Clean, peel and cut the vegetables into small cubes. Soak tamarind in 1½ cups warm water. Remove the pulp, strain and reserve.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.