Friday, April 22, 2011

Mixed Veg Poriyal


We had to work as interns in the real world companies, as a part of our final year syllabus. That's how my friends and I entered "SEEPZ" - IT hub in Andheri, Mumbai. (If it is located in Andheri, then why is it called Santacruz Electronics Exports Processing Zone? - that was our first question anyway!!) We quickly discovered that whatever we had slogged(?) in the college was completely different (or even outdated!) compared to the real life experience. We also discovered the canteens in SEEPZ. :-D

This mixed veg. fry - I think that's what it was called - was the really a hodgepodge of all possible veggies- cabbage, cauliflower, bell peppers, carrots, green beans, green peas - you name it. Probably the cook just used to get rid of all the veggies in one single dish. But I used to love this poriyal. I recreated that taste at home but at the fraction of oil and fresh coconut.

This is my "go-to" recipe when I am in a hurry. If I have a packet of cabbage coleslaw packet and some frozen veggies,  it gets ready in a jiffy. I serve this with dahi-butti - curd rice & lemon pickle.

Mixed Vegetable Poriyal
Mixed vegetable fry
Ingredients
1 packet shredded cabbage/coleslaw
1/2 packet tricolor bell pepers, frozen
1/2 packet green beans, frozen
1/2 packet green peas and carrot
1/2 packet yellow corn
salt to taste

Tempering
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/2 tsp turmeric powder(optional)
2 sprigs of curry leaves
1/2 tsp urad daal
1/2 tsp chana daal
2 red chilies, halved

Garnish
1 tbsp freshly grated coconut

Suggested Accompaniment
Dahi Butti
Sweet Lemon Pickle

Method
1. Heat oil in a deep kadai or a wok. Add all the ingredients for tempering.
2. As the urad daal changes its shade, add all the veggies.
3. Stir fry without letting the veggies burn. (Do not cover with a lid)
4. Add salt to taste.
5. Garnish with coconut.

Note
1. You can add any veggies of your choice. Make sure not to add too mushy, sticky or slimy vegetables.
2. You can add fresh veggies also. Adjust the cooking time accordingly.
3. Addition of American corn adds sweetish flavor to this poriyal. If you don't prefer that taste, omit American sweet corn.
4. You can stir in 1 tbsp sambar powder (preferably homemade) or 1 tbsp mulgapodi in this recipe. If using, add it after the veggies are cooked.

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