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Vegetable Pitlai

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Published under: South Indian

Brinjal – 100 gms
Avarkkai – 100 gms
White Pumpkin – 100 gms
Yellow Pumpkin – 100 gms
Chow-Chow – 100 gms
Groundnuts – 2 cups
Mustard Seeds – 1 tsp
Curry Leaves – few
Turmeric Powder – 1/2 tsp
Asafoetida Powder – 1/4 tsp
Tamarind Extract – 1 cup
Salt as per taste

Coarsely Grind:
Bengal Gram – 1 tsp
Urad Dal – 1 tsp
Fenugreek Seeds – 1/4 tsp
Black Pepper – 1 tsp
Coconut – 1/2 cup, grated
Dhaniya – 1/2 tsp

1. Heat oil in a pan.
2. Add mustard seeds and curry leaves.
3. Chop all the vegetables and add them to the pan.
4. Pour little water and boil the vegetables.
5. Add the turmeric powder and asafoetida powder.
6. Add the tamarind extract.
7. Add salt and let it boil for a few minutes.
8. Grind all the masala powder ingredients.
9. In another pan fry groundnuts in 1 tsp oil for a few minutes.
10. Add it to the vegetable pitlai.
11. Serve hot with rice.

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