Mixed Vegetable Poriyal | Stir-fry | Dry subzi
Mixed vegetable poriyal, a simple and quick stir-fry of mixed vegetables with coconut. This easy poriyal pairs well with rice and roti.
Servings 4 people
Calories
Ingredients
- 2 nos potatoes peeled and chopped into cubes
- 2 nos carrots peeled and chopped into cubes
- 2 nos capsicums chopped into small cubes
- 1 no medium tomato chopped
- 1½ teaspoon sambar powder
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ⅓ cup Fresh coconut
Tempering
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds/kadugu
- ¼ teaspoon cumin seeds/jeera
- ⅛ teaspoon hing/asafoetida
- few curry leaves
Instructions
- Wash, peel and chop the vegetables into small chunks. I have used here potatoes, capsicums and carrots. You can also add French beans, cauliflower and green peas to this list.
- Heat a kadai with oil, when hot, splutter mustard seeds, cumin seeds, hing/asafoetida and curry leaves.
- Add the chopped tomatoes to this along with turmeric powder and cook until tomatoes turn soft.
- To this now add the chopped vegetables, sambar powder and salt. Add ⅓ cup of water to this mixed vegetables. Cover and cook for 10-12 minutes in a medium flame.
- Half way through the cooking, open the cover, add grated coconut to this, continue covering and cooking for the rest of the specified time.
- Once the said time is done, open the cover, check the doneness of the veggies. The potatoes must be fork tender. take it off the heat.
- Serve this delicious mixed vegetable subzi with rice or roti. It can also be used as stuffing in roti rolls along with some green chutney or tomato sauce.