July 19, 2014


Ingredients :-

            250 gm. parwal, quartered lengthways
             250 gm. potato, peeled and sliced into fingers
            1 medium onion, peeled and finely sliced.
             2 tablespoon mustard oil (other oils will also do).
            1 teaspoon cumin seeds or  mustard seeds
            2-3 cloves garlic, crushed or grated
            1 dry red chilli, broken up
             1/2 inch piece of ginger, peeled and grated.
             1/2 teaspoon turmeric powder.
           1 teaspoon coriander powder.
             1/4 tsp. red chilli powder (adjust to taste).
             1 teaspoon salt.
            1/2 tsp. Garam Masala

Method :-

  • Place vegetables in a bowl and add garlic, salt and all the spices, except garam             masala. Mix well  and keep aside.
  • Heat the mustard oil in a wok or karahi.
  • Add the dry red chilli and cumin seeds and wait until seeds splutter. Be careful not to let them burn.
  • Add onions and fry until lightly browned.
  • Add the vegetable mix and stir fry for a minute or two.
  • Now lower the heat,cover and cook until the potatoes are cooked, stirring from time to time. If   the  vegetables are fresh, no extra water needs to be added; otherwise sprinkle some water, to  it    from catching.
  • Sprinkle the garam masala. Raise heat and stir-fry, until all liquid is absorbed and the vegetables look shiny. Turn heat off.
  • Serve with Plain Paratha.

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