Another great side dish for chapathi...yummy, filling yet healthy to the core...
Ingredients
Potato - 2 medium
Green peas - about half cup
Cauliflower florets - about 2 cups
Big onion - 1 medium, finely chopped
Ginger - 1 inch piece, crushed
Garlic - 2 cloves, crushed
Green chilly - 2, slit
Tomato - 2 medium, chopped
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp, as per your tolerance
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Dry mango powder / Amchoor powder - 1 tsp
Asafoetida - 2 pinches
Cumin - 1/2 tsp
Oil - 1 tbsp
Method
1. Wash and peel the potatoes, cut them into chunks. Boil water (add some salt) in a bowl and add the potatoes. Let them get cooked for about 10 minutes.
2. When the potatoes are about 5 minutes into cooking, add the green peas and cauliflower into the same bowl and let them get cooked too for the rest 5 minutes. After that, remove from heat, drain all the water and keep the veggies aside.
3. Heat a kadai, add oil. Splutter the cumin seeds. Add asafoetida and turmeric powder.
4. Add the chopped onions and saute them till they are transparent. Add the crushed ginger-garlic too. Saute till the raw smell goes and oil start leaving.
5. Add the tomatoes and saute till oil starts leaving again.
6. At this point, add all the powders except the amchoor. Give it a good stir and wait till oil appears again (it wouldn't take long).
7. Now add the boiled veggies, stir gently but thoroughly so that masala coats on all the pieces. Sprinkle the amchoor powder and mix again. Let the whole thing get cooked together for another 5-6 minutes. Check for salt and add if needed.
8. Remove from heat and garnish with some chopped coriander leaves. Serve hot!
Ingredients
Potato - 2 medium
Green peas - about half cup
Cauliflower florets - about 2 cups
Big onion - 1 medium, finely chopped
Ginger - 1 inch piece, crushed
Garlic - 2 cloves, crushed
Green chilly - 2, slit
Tomato - 2 medium, chopped
Turmeric powder - 1/2 tsp
Chilly powder - 1 tsp, as per your tolerance
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Dry mango powder / Amchoor powder - 1 tsp
Asafoetida - 2 pinches
Cumin - 1/2 tsp
Oil - 1 tbsp
Method
1. Wash and peel the potatoes, cut them into chunks. Boil water (add some salt) in a bowl and add the potatoes. Let them get cooked for about 10 minutes.
2. When the potatoes are about 5 minutes into cooking, add the green peas and cauliflower into the same bowl and let them get cooked too for the rest 5 minutes. After that, remove from heat, drain all the water and keep the veggies aside.
3. Heat a kadai, add oil. Splutter the cumin seeds. Add asafoetida and turmeric powder.
4. Add the chopped onions and saute them till they are transparent. Add the crushed ginger-garlic too. Saute till the raw smell goes and oil start leaving.
5. Add the tomatoes and saute till oil starts leaving again.
6. At this point, add all the powders except the amchoor. Give it a good stir and wait till oil appears again (it wouldn't take long).
7. Now add the boiled veggies, stir gently but thoroughly so that masala coats on all the pieces. Sprinkle the amchoor powder and mix again. Let the whole thing get cooked together for another 5-6 minutes. Check for salt and add if needed.
8. Remove from heat and garnish with some chopped coriander leaves. Serve hot!
No comments:
Post a Comment