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Friday, July 23, 2010


Potato - 1 medium sliced
Carrot - 1 small sliced
Cauliflower - 1 cup cut into florets
Greenpeas - 1 cup
Onion - 1 medium chopped
Green chilli - 2-3 nos
Ginger - 1 tbsp grated
Coriander leaf - 2 tbsp chopped
Salt - to taste
Tumeric powder - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Gram flour/besan - 1 tbsp

Heat oil in pan and saute onions ,green chilli and ginger till onion are transparent.
Add chopped vegetables, salt, tumeric powder and a cup of water. Cover and cook till vegetables are done.
In a bowl mix besan/gram flour and 2 tbsp of water into a smooth paste. Keep aside.
Once veggies are cooked and the besan paste to curry and boil for 3-4 min or till gravy thickens to required consistency.
Transfer to bowl and add coriander leaves.
Heat 1 tsp oil in small kadhai and temper mustard, channa dal . Add tempering to the curry.
Serve with rotis/chappatis.

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