Red beets: 1 each (medium size, small dice)
Golden beets: 1 each (medium size, small dice)
Butternut squash: 5 oz/142g (small dice)
Coconut oil: 2 tbsp
Mustard seeds: ½ tsp
Urad dal (split): ½ tsp
Channa dal: 1 tsp
Curry leaves: 1 sprig
Red onions: ½ cup/75g (chopped)
Whole red chilis (break into 2): 2 each
Green chilis: 2 each (finely chopped)
Asafetida (hing): ¼ tsp
Turmeric powder: ½ tsp
Coriander powder: ½ tsp
Fresh coconut (grated): 1 tbsp
Salt: to taste
Get the recipe for a delicious Indian vegetable curry from chef Vijay Kumar of New York’s Semma.
How to make fall vegetable poriyal
First steam or roast vegetables. I personally prefer to roast them in the oven to retain the flavors. Sprinkle some salt, turmeric powder, coriander powder, and coconut oil and roast in the oven for 4-5 mins at 350°F/175°C. Be sure to keep the crunchiness of vegetables without overcooking them.
Heat a teaspoon of coconut oil in a heavy bottomed pan; add the mustard seeds and toast until they start to pop and crackle.
Add urad dal and chana dal. Sauté until it changes to a golden color. Then add the curry leaves. Next add the asafetida, and turmeric powder.
At this stage, add green and red chilis and onions. Sauté a little bit till the raw smell goes away.
Add the roasted vegetables, salt and stir fry for about a minute until well combined. Check the salt levels and adjust to suit your taste.
Finally, finish with fresh grated coconut and transfer it to a serving bowl. Garnish with fall flowers.
