Light Sautéed Vegetables Recipe | Poriyal-Style with Cold-Pressed Sunflower Oil

A light, bright poriyal-style sabzi — gentle heat, crisp-tender vegetables and coconut to finish.

Ingredients: 2 cups chopped vegetables (beans, carrot, cabbage); 1½ tbsp cold-pressed sunflower oil; 1 tsp mustard or sesame seeds; 1 dried red chilli; curry leaves; 2 tbsp grated coconut; salt.

1. Warm the sunflower oil on medium heat — not high; respect the gentler character of the oil.

2. Splutter the mustard seeds, add the chilli and curry leaves, then the vegetables and salt.

3. Cover and cook on low until just tender but still bright.

4. Finish with grated coconut.