Ingredients

• 2 carrots
• 2 potatoes
• 1 tomato
• 1 onion
• 1/2 cup peas
• 1/2 cup coconut, grated
• 2 pods garlic
• 1/2 tsp poppy seeds
• 1 tsp fennel seeds
• 5 red chillies
• 1/2 tsp turmeric powder
• 1 tbsp roasted gram
• 1/2 tsp red chilli powder
• Curry leaves
• Salt to taste
• Oil for frying

How to Make Vegetable Perattal

• Grind fennel seeds, poppy seeds, fried gram, red chillies and coconut into a fine paste. Scrape off the skin from the potatoes and carrots. Chop potatoes, carrots, tomatoes and onion into medium-sized pieces.
• Boil carrots and potatoes separately.
• Heat oil in a pan and add curry leaves, onion, tomatoes, peas, boiled potatoes and carrots.
• Add turmeric powder, red chilli powder and salt.
• Add the ground paste.
• Cook until the gravy thickens.
• Serve hot with rice.