Potato 2 Nos (Medium size)
Small onions 100 gms
Grated Coconut 2 cup
Coriander powder 3 tsp
Green Chillies chopped 2nos
Chilli powder 1 tsp
Mustard seeds 1 tsp
Red Chilli 2 nos
Tamarind juice 1/2 cup
Curry leaves a few
Oil 2 tsp
Salt to taste
Potato Onion Theeyal - Directions:
Cut the vegetables length-wise and cook them in water adding salt and turmeric powder.
Roast the grated coconut with thinly sliced onions, dry chillies, and 1 spring curry leaves. Add 1 tsp of coconut oil for frying. Roast the mixture till golden brown.
Allow it to cool. When cooled, grind them to a fine paste, without adding water.
Heat oil in a pan, add mustard seeds. When the seeds starts to splutter, add a spring of curry leaves and 1 or 2 dry red chilles to it.
Add the sliced ladies finger and fry it until done.
Add coriander powder and chilli powder, allow to fry for sometime. Add the ground masala to this.
Pour tamarind juice, water and the cooked vegetables and mix well. Simmer for a few minutes.
When the gravy is of medium thickness, switch off the flames.
Serve hot with steamed rice.
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