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Ingredients (Measurement Conversion Calculator) Oil - 3 Tablespoons
Cabbage - 1, small
Coriander leaves - 30 gm
Tomato - 1
Aubergine - 1
Coriander powder - 1 teaspoon
Parsley - 10 gm
French beans - 100 gm
Turmeric powder - 1/2 teaspoon
Green chillies - 4
Asafoetida - 2 pinche
Onion - 2
Salt - to taste
Okra - 4
Spinach - 200 gm
Capsicum - 1
Chick peas - 1 cup
Butter or Ghee - 1/2 Tablespoon
Carrot - 1
Garlic - 3 cloves
Red chilli powder - 1 teaspoon
Directions
Clean and wash chick peas. Clean, wash and chop all vegetables except tomato. Heat oil in a pressure cooker and add all the vegetables and chick peas. Mix well and add enough water to cover the contents. Add all spices and mix thoroughly. Place whole tomato on the top, cover the cooker and cook for 3 whistles. Open the cooker once the pressure has been released completely and hand-blend the contents. Heat butter or ghee in a separate pan and add the mashed vegetable. Add asafoetida to the contents. Serve hot with plain rice or any Indian bread item.
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Vegetarian dish, Served as main course
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