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Potato-1 (peeled)
- Brinjal -1
- Onion -1 (chopped long)
- Green chilli- 2 (slit)
- Coriander powder-2 teaspoon
- Chilli powder- 2 teaspoon
- Cumin Powder- ½ teaspoon
- Fenugreek powder-1 pinch (roasted)
- Biriyani masala - ¼ teaspoon
- Tomato –2 (chopped)
- Mustard- ¼ teaspoon
- Black gram dal- 1 teaspoon
- Thoor dal- 1 teaspoon
- Curry leaves-1 stem
- Dry red chilli- 2
- Turmeric powder- ¼ teaspoon
- Oil- 2 tablespoon
- Water -2 cups
- Salt to taste
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Cut potato and brinjal into cubes and wash well.
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Cook with salt, turmeric and ½ cup of water in a pressure cooker until 1st whistle.
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Heat oil in a kadai. Add mustard and allow to crackle, and then add all ingredients from black gram dal to red chilli from the ingredient list.
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Fry until golden brown, add onion and green chilli. Fry half.
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Add all ingredients from coriander powder to chicken masala.
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Fry for 2 to 3 minutes, add tomato, sauté to make a fine paste.Add water and bring to a boil.
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Add vegetables, mix well and boil again for 2 to 3 minutes. Turn off flame.(Add water if required)
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Best served with plain rice.
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Saraswathi from India
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