Vegetable Palya

1. 1
   prep

   Prep the vegetables.

   1.Peel the carrot and potato, then dice them into small, even cubes (about ½ cm).

   2.Trim the ends of the beans and chop them into fine pieces.

   TIPKeep all vegetables the same size so they cook evenly.
2. 2
   boil · ~7 min

   Boil the vegetables until just tender.

   1.Bring a pot of water to a rolling boil.

   2.Add the diced carrot, beans, and potato.

   3.Boil for 5–7 minutes until fork-tender but not mushy.

   4.Drain immediately and set aside.

   TIPDon't overcook — the vegetables should hold their shape in the final stir-fry.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai or wide pan over medium heat.

   2.Add mustard seeds and let them pop completely (30 sec).

   3.Add cumin seeds, urad dal, and curry leaves. Sauté until dal turns golden (20 sec).

   4.Add slit green chilies and turmeric powder. Stir briefly.

   TIPKeep the heat medium — urad dal burns fast and turns bitter.
4. 4
   saute · ~4 min

   Sauté the boiled vegetables with the tempering.

   1.Add the drained vegetables to the pan.

   2.Sprinkle salt evenly over the top.

   3.Gently toss everything together so the vegetables are well coated with the tempering.

   4.Sauté for 3–4 minutes on medium-low heat, stirring occasionally.
5. 5
   mix

   Finish with fresh coconut.

   1.Turn off the heat.

   2.Add the grated fresh coconut and gently fold it through the vegetables.

   TIPAdding coconut off the heat keeps it fresh and fragrant — cooking it makes it dry and chewy.
6. 6
   garnish

   Garnish with coriander leaves and serve hot.

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