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by: Nisha Verma (nishaverma@hotmail.com)
Ingredients:
- Broad beans or Papdi (peel remove strings and chop into large pieces) - 8 oz.
- Potato (peel and chop into small cubes) - 1 big
- Eggplant, chop into large pieces (optional) - 1
- Coriander leaves, chopped - 1 bunch
- Green chillies - 4
- Ginger , chopped - 1/2 inch piece
- Thymol seeds (Ajwain) - 1 tsp.
- Curry leaves - 5-6
- Asafoetida - 1 Pinch
- Salt - 1 tsp.
Method:
Grind coriander, green chilli and ginger coarsely. Dry roast ajwain, curry leaves and asafoetida. Add papdi, potato, eggplant and a cup of water. Cover and let cook till just tender. Add the coriander mixture and salt. Stir and simmer for a minute.
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