Serving:4 |Type: veg- side dish
Ingredients:
| Carrot | -2(diced) |
| Beet root | -1(diced) |
| Potato | -1(diced) |
| Onion | -1(chopped) |
| Tomato | -1(chopped) |
| Turmeric | -¼tsp |
| Chili Powder | -1tsp |
| Salt | -to taste |
| Coriander Leaves | -few |
| Garlic Crushed | -1(optional) |
Seasoning:
| Oil | -3tbsp |
| Mustard | -½tsp |
| Urad Dhal | -½tsp |
| Sombu | -¼tsp |
| Cumin | -¼tsp |
| Fenugreek | -¼tsp |
| Curry leaves | -few |
Method:
- Take a pan heat with oil add seasoning fry without burning.
- Add onion saute for 1 or 2 minute then add tomato , turmeric and little salt sauté well until tomato get mash.
- Add beet root and carrot sauté for 5 minutes cover with lid then add potato and crushed garlic sauté for 4 minutes .
- Now add chili powder and remaining salt mix well cover with lid cook until all vegetable get soft on medium flame.
- Turn off the stove garnish with coriander leaves.
- Serve with rice or chappati.
Note:
- You can steam all three diced vegetables in the steamer or cooker then make the poriyal.
- If you want you can increase or decrease the chili powder.
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