- Cooked thuvar dal - 1 / 2 cup
- Tamarind paste - 2 tsp
- Coriander seeds - 1 tsp
- Black pepper - 1 / 2 sp
- Channa dal - 1 tsp [ bengal gram dal ]
- Urad dal [ broken black gram dal ] - 1 tsp
- Raw rice - 1 tsp
- Methi seeds - 1 / 2 tsp
- Dry red chilli - 7 to 8
- Copra [dry coconut ] - 2 inch piece
- [ fry all these ingredients in little oil and pound coarsely ]
- Raw peanuts - 1 handful
- Fresh grated coconut - 2 tabl. sps.
- Curry leaves - little
- Salt - as required
- Mustard seeds - 1 sp
- Coconut oil - 3 tabl. sps.
- Jaggery - little
- Turmeric powder - 1 / 2 sp
- Asafoetida - 1 / 4 sp
- Red chilli powder 1 sp
Required vegetables :
- Brinjal - 1 [ cut in to pieces ]
- Drum stick -1 [ cut in to 1 / 2 inch ]
- Pump kin - 1 small piece [ cut in to pieces ]
- Ladies finger - 3 to 4 [ cut in to 1 / 2 inch ]
Method :
Take one deep bottom vessel, heat coconut oil, add mustard seeds, asafoetida, curryleaves. When mustard seeds splutters, add cut vegetables to that and mix well. Pour enough water along with tamarind paste, salt, turmeric, red chilli powder, jaggery. Allow to boil in low flame till the vegetables becomes soft. Then add mashed thuar dal, and boil for 5 mints more. When it starts boiling add pound ingredients. Boil for 5 mints more. Before removing fry penuts, fresh coconut and curry leaves in coconut oil [ till it becomes golden brown in colour ] and pour it in to the pitlay. Serve it with hot steam rice.
