Monday, November 26, 2007


French beans, ¼ inch pieces 10-12
Carrots, ¼ inch cubes 2 medium
Cauliflower, florets ¼ medium
Green peas ¼ cup
Green capsicums, seeded, ¼ inch pieces 2 medium
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Whole dry red chillies 4-5
Garlic cloves 12-15
Green chillies 3-4
Ginger 2 inch piece
Oil 4 tablespoons
Onions, sliced 2 medium
Turmeric powder ½ teaspoon
Coriander powder 1 tablespoon
Red chilli powder 1 teaspoon
Tomatoes, roughly chopped 3 large
Salt to taste
Garam masala powder 1 teaspoon
Fresh coriander leaves, chopped 3 tablespoons
Grind coriander and cumin seeds and three red chillies coarsely.
Grind garlic, green chillies and half the ginger to a paste. Cut remaining ginger into thin strips.
Heat oil in a kadai. Add the coarsely ground spice masala. Add onions and saut� till golden brown.
Add garlic-green chilli-ginger paste and saut� for one minute. Add all the vegetables except green capsicums and stir. Cook covered on low heat till carrots are almost done. Sprinkle a little water if necessary.
Add turmeric powder, coriander powder and red chilli powder. Stir continuously. Add tomatoes, salt and half a cup of water and cook till the vegetables are cooked and the water has dried up.
Add green capsicums and salt. Cook for four to five minutes on low heat. Sprinkle garam masala powder.
Serve hot, garnished with ginger strips and coriander leaves.

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