Vegetable Perattal

Ingredients:

Carrots 2
Potatoes 2
Tomato 1
Onion 1
Peas ½ cup
Coconut ½ cup, grated
Garlic 2 pods
Poppy seeds ½ tsp
Fennel seeds 1 tsp
Red chilies 5
Turmeric powder ½ tsp
Roasted gram 1 tbsp
Red chili powder ½ tsp
Curry leaves
Salt to taste
Oil for frying

Grind fennel seeds, poppy seeds, fried gram, red chilies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium size 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 chili powder and salt. Add the ground paste. Cook until the gravy thickens. Serve hot with rice.

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