Ingredients:
Mixed vegetables - 3 cups
(chow chow, cabbage, beans, carrots, potato)
Shelled green peas - 250 gms
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Salt to taste
For Masala paste:
Green chillies - 4-5
Roasted channa dal - 1 tbsp
Pepper corns - 1/4 tsp
Coriander powder -3 tsp
Cumin seeds - 1 tsp
Cinnamon - 1 small stick
Cloves - 2-3
Coconut - 2 tsp (grated)
For Tempering:
Ghee - 2 tbsp
Mustard seeds -1/2 tsp
Red chilli - 1
Urad dal - 1 tsp
Asafoetida - a pinch
Curry leaves - few
For Garnishing:
Coriander leaves - small bunch (chopped)
Fried cashew nuts - 2 tbsp
Method:
Mixed vegetables - 3 cups
(chow chow, cabbage, beans, carrots, potato)
Shelled green peas - 250 gms
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Salt to taste
For Masala paste:
Green chillies - 4-5
Roasted channa dal - 1 tbsp
Pepper corns - 1/4 tsp
Coriander powder -3 tsp
Cumin seeds - 1 tsp
Cinnamon - 1 small stick
Cloves - 2-3
Coconut - 2 tsp (grated)
For Tempering:
Ghee - 2 tbsp
Mustard seeds -1/2 tsp
Red chilli - 1
Urad dal - 1 tsp
Asafoetida - a pinch
Curry leaves - few
For Garnishing:
Coriander leaves - small bunch (chopped)
Fried cashew nuts - 2 tbsp
Method:
- Chop all the vegetables to 1/2" size.
- Grind all the masala ingredients to fine paste using little water.
- Heat ghee in kadhai, add all tempering ingredients and allow them to splutter.
- Add chopped vegetables, salt, turmeric and sufficient water. Simmer till vegetables are tender.
- Add the ground masala and simmer for few minutes.
- Garnish with coriander leaves and cashew nuts.
- Serve hot with puris or paranthas.
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