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Procedure
Ingredients
Mixed vegetables (cubed and par boiled/half boiled): cauliflower, potato, carrots, beans, peas, etc. 3-4 small cups
Onion medium size 1
Tomato medium size 1
Ginger garlic paste 1 tsp
Garam masala 1/2 tsp
Red chilli powder 1 to 2 tsp
Coriander powder 1/2 to 1 tsp
Thick yoghurt/curds 1 to 2 tablespoon
Chopped coriander leaves for garnishing 1 tablespoon
Salt to taste
Oil 2 tablespoon
Curry leaves 1 string stripped
Bay leaves 1
Masala for grinding (grind with a little water in a mixer)
Fresh grated coconut 1/2 cup or 3-4 tablespoon
Cashew 5 to 6
Poppy seeds (khus khus or gasgase) 1 tsp
Saunf (fennel seeds) 1/4 tsp
Green chillies 2 to 3
Fried gram (dahlia/putani) 2 to 3 tsp
Cinnamon 1 small piece.
Cardamom 1
Cloves 2 to 3
Mixed vegetables (cubed and par boiled/half boiled): cauliflower, potato, carrots, beans, peas, etc. 3-4 small cups
Onion medium size 1
Tomato medium size 1
Ginger garlic paste 1 tsp
Garam masala 1/2 tsp
Red chilli powder 1 to 2 tsp
Coriander powder 1/2 to 1 tsp
Thick yoghurt/curds 1 to 2 tablespoon
Chopped coriander leaves for garnishing 1 tablespoon
Salt to taste
Oil 2 tablespoon
Curry leaves 1 string stripped
Bay leaves 1
Masala for grinding (grind with a little water in a mixer)
Fresh grated coconut 1/2 cup or 3-4 tablespoon
Cashew 5 to 6
Poppy seeds (khus khus or gasgase) 1 tsp
Saunf (fennel seeds) 1/4 tsp
Green chillies 2 to 3
Fried gram (dahlia/putani) 2 to 3 tsp
Cinnamon 1 small piece.
Cardamom 1
Cloves 2 to 3
Procedure
- Heat oil in a pan. Add bay leaves and curry leves.
- Add chopped onion and fry a little. Add ginger garlic paste, fry a little.
- Add tomato and mix well. Add red chilli powder, Garam masala and coriander powder. Fry until tomato is cooked.
- Add ground masala paste and 1 cup of water. Fry in a low flame until raw masala smell vanishes.
- Add vegetables and salt, mix well and boil in a medium flame until the consistency is thick. Add a little water if necessary.
- Add yoghurt/curds, mix well and boil for 1 to 2 minutes.
- Garnish with coriander leaves and serve with Pooris or Dosas.