Ingredients
1/2 cup green peas
1/2 cup cauliflower/gobi cut into florets
1 small potato cut into cubes
1/2 capsicum cut into cubes
10-12 tender cashewnuts (optional)
4 tsp oil
1 tsp mustard
curry leaves
1/4 tsp hing/asafoetida powder
1 finely chopped tomato
1/2 tsp turmeric/Haldi powder
Salt to taste
Chopped coriander leaves
For the masala paste:
1 tsp oil
3 tsp chana dal
1 tsp coriander /daniya seeds
5 red chillies
Little tamarind
Procedure
In a pan heat one tsp oil, add red chillies, daniya and chana dal. Roast it till it turns brown and aromatic.
Once it comes to room temperature, grind it with tamarind. Make a smooth paste.
Cook veggies in cooker with half cup water and a little salt, for one whistle. (except capsicum)
Heat one Kadai, put 1/2 tsp oil and roast capsicum cubes, adding little salt.
Once it is cooked transfer it to a bowl and keep it aside.
Put the remaining oil in the same pan, add mustard, once it starts crackling, add curry leaves,thing, turmeric powder. Saute for a second, followed by chopped tomatoes.
Once the tomatoes are cooked, add the ground masala, and roast it for 5 minutes or till the raw smell goes off.
Now add the boiled veggies, capsicum, salt to taste. Adjust the consistency as per your taste, adding little water.
cook further for 5 to 10 minutes, turn off the flame.
Garnish with chopped coriander leaves.
Serve hot with dosa, idli, idiyappam, neer dosa, chapati or poori. This also tastes awesome with hot rice and dal.
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