Recipe Summary
About the Chef
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Chicken Vegetable Stew Cucumber Raitha Curd Rice Eggs
Prawn Curry
Badam HalwaVegetarian Carrot Halwa
Fish Fry Rice
Pav Bhaji
Dal Biryani Vegetables
Brinjal Mango Chapala Pulusu
Non-Vegetarian Paneer
Potatoes Tomato SoupFishFlour
Mushroom Chocolate
Bread
Paneer Tikka
Turkey Biryani Roast Corn
Kai Kari Mandi
Ingredients
- Brinjal-5g
- Snake guard-5g
- Carrots-5g
- Chow chow-5g
- Ladies finger-5g
- Yam-5g
- French beans-5g
- Drumstick-5g
- Pumpkin white-5g
- Sambar onions-10g
- Green chilies-5g
- Curry leaves-5g
- Gingelly oil-20ml
- Whole red chilly-5g
- Mustard seeds-8g
- Jeera-8g
- Split urad dal-8g
- Methi seeds-5g
- Tamarind pulp-15g
- Tomatoes-2Nos
- Rice water-50ml
- Hing powder-5gm
- Chili powder-8g
- Dhaniya powder-15g
- Turmeric powder-5g
- Jeera powder-8g
- Jaggery-5g
Directions
- Peel and cut all the vegetables in to cubes and keep in water.
- Cut the ladies finger and fry, keep aside.
- Heat gingelly oil and put whole red chilly, mustard seeds, jeera, split urad dal, methi seeds.
- Sauté it and add sambar onions, split green chilies and curry leaves.
- Now add all the cut vegetables.
- Sauté it and put all the dry powder (Turmeric, chili, dhaniya, jeera powder) hing powder, and chopped tomatoes and saute it.
- Add the tamarind pulp and rice water
- Add jaggery and cover with lid and simmer, on a slow flame
- After 10 mins , check whether the vegetables are cooked.
- Finally add the fried ladies finger.
- Check for seasoning, garnish with curry leaves and serve hot.
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