Friday 5 October 2012

MIXED VEGETABLE CURRY:

INGREDIENTS:

Beetroot
Onions
Potatoes
Carrots
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Coriander Leaves

METHOD:
  • Boil Beetroots, Potatoes and Carrots in a pressure cooker
  • Add a pinch of tamarind to presuure cooker so that the cooker doesnt spoil
  • Grind the tomatoes in a mixer or in a food processor
  • Chop finely onions
  • Cut the boiled vegetables finely and keep aside
  • Take a pan and add Oil to it
  • As oil gets heated add chopped onions and saute it till light brown colour
  • Add tomato puree and mix well
  • Cook it on low flame with a plate on so that the onions and tomato mixture becomes soft for 5 mins
  • Then add salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
  • Add chopped boiled vegetables and mix well
  • Add half a cup of water so that the gravy's consistency is of medium but not too watery
  • Garnish it with Coriander leaves and mix well
Mixed vegetable curry is ready and serve hot with chapathi