|
|
by: Nish Verma (nishaverma@hotmail.com)
Ingredients:
- Carrots - 2
- Cauliflower flowerets - 8 to 10
- Green beans - 12 to 15
- Green peppers - 2 small
- Tomato - 1 small
- Onions - 3
- Green peas - 1/2 cup
- Cumin seeds - 1 tsp.
- Ginger - 4 to 5 flakes
- Tomato pulp - 2 tbsp
- Lemon juice - 1 tbsp
- Chilli powder - 1 tbsp
- Coriander powder - 1 tbsp
- Salt - 2 tsp
- Coriander leaves, chopped - For garnishing
Method:
Cut all vegetables into thin 1 inch long pieces. Grate onions. Grind ginger and garlic to a paste. Roast cumin seeds till they pop. Add half of the onions and stir till lightly cooked. Add ginger-garlic paste, tomato pulp, lemon juice, chilli powder, coriander powder and stir on low flame till dry. Add carrots, cauliflower and green beans and a cup of water. Cover and let boil for about 5 minutes. Then add the green peppers, tomato, green peas and remaining onions. Let cook for another 5 minutes or till vegetables are tender. Add salt. Boil for a minute more. Serve hot, garnished with coriander leaves.
|
|
|
