Spicy Mixed Vegetable

December 30th, 2005

1 large Aubergine cut into lengthwise pieces
1 large green peper cut lenghtwise

10 – 12 Green Beans cut lenghtwise

1 Carrots cut into thin & long pieces

2 Potatoes medium size cut as you wish

Spring Onions 1 bunch cut lenghtwise

Ginger paste 1 tbsp

Green Chilies 2-3 slit

Turmeric 1tsp

Red Chili Powder 1 tsp

Jeera powder 1-1/2 tsp

Dhania powder 1 tsp

Tomato puree (canned tomato sauce) 4tbsp

Salt to taste

Cooking oil 4-5 tbsp


Method for cooking

Heat oil in a large saucepan or skillet. Add whole mustard seeds until they splutter. Add ginger paste, green chilis, and then the Aubergine. Cover on medium heat until the aubergine is slightly tender. May add extra oil if it becomes too dry. Then add all of the above dry spices. Fry for a few minutes and then add all the vegetables. Cover and cook on medium heat stirring periodically until all the vegetables are soft and tender. Add salt, little water, spring onions & tomato puree towards the end and cook until the moisture evaporates and the vegetables are well done. Serve with Plain Rice, Chapatti or naan.





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