Perugu Vepudu

Method

1. 1

   Prepare vegetables: Choose 2 cups mixed vegetables — potato, carrot, beans and peas. Dice uniformly into small pieces. Parboil in salted water 5 minutes. Drain.

2. 2

   Whisk yogurt: Beat 1 cup thick fresh yogurt until smooth.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

5. 5

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 6 minutes until golden.

6. 6

   Add parboiled vegetables: Add the drained vegetables. Toss to coat in the tempered oil. Cook on medium heat 5-6 minutes.

7. 7

   Add spice powders: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 2-3 minutes.

8. 8

   Reduce heat to minimum: Lower heat completely before adding yogurt.

9. 9

   Add whisked yogurt: Add yogurt to the vegetable mixture. Stir continuously on very low heat for 3-4 minutes until the yogurt is heated through and coats everything. Do not boil.

10. 10

    Serve: Adjust salt. Perugu vepudu is a creamy yogurt-coated vegetable stir fry unique to Andhra. Serve with steamed rice.