Mixed Vegetable Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large kadai or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 5-6 dried red chilies and a pinch of asafoetida, and sauté for a few seconds.
5. Add the chopped mixed vegetables (carrots, beans, cabbage, peas) to the kadai.
6. Sprinkle 1.25 teaspoons of turmeric powder and salt to taste, and mix well.
7. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the vegetables are tender but not mushy.
8. Add 1.25 cups of grated coconut and mix well. Cook for another 2-3 minutes.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.