Vegetables Required:
Carrots, Beans, Cabbage, Cauliflower,Peas, Potatoes –
¼ Kg each or as desired – the vegetables should be
cleaned, washed & cut into 1” (Carrots, Beans,
Potatoes) pieces lengthwise, & boiled with ¼ tspn
Turmeric Powder, Salt to Taste, ½ tspn Pepper Corns,
4-6 Green Chillies slit in two or as desired; 8-10 Mint
Leaves, 11/2 – 2 Tbspn. Chopped Corriander leaves;
Whole Spices (Cloves 4, Cinnamon 1 big Pc. Cook till
vegetables are boiled. Remove from Flame & keep
aside.
Additional
Ingredients Needed for the Gravy:
4-5 Tbspns Oil, Curry
Leaves few; 2 Big Onions - Slice 1 Onion finely for
frying (& slice the other Onion & keep
separately, fry this sliced Onion separately till nice
& brown & add it to the Coconut Scraping &
grind), Ginger Paste ½ tbspn; Garlic Paste ¾ tabspn;
Tomatoes 2 Big cut
into pieces. 1 tspn Vinegar; Coconut ¼ - ½ -Cup ground
to a paste.
Method:
In a Vessel add the Oil
& fry the sliced Onion, Curry Leaves till Onions are
brown, now add the Ginger & Garlic Paste &
continue to fry on low flame till a nice smell
comes, add the chopped tomatoes & fry for a few mins
till tomatoes are soft, now add the ground Coconut &
Onion paste stir nicely, add the cooked vegetables
mixture, stir well, check for salt & let it bubble
nicely, when required thickness is achieved remove from
stove & add the Vinegar, mix well & serve with
Rice/ Chappatti’s or Puri’s. If you do not want to
use Vinegar you could use the Juice of a Lime instead.
This Stew goes well with Sweet Mint Chutney & Plain
Rice.
***
For
Details about Ingredients , check your nearest Indian
Store
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