|
|
|
 |
|
|
MIXED VEGETABLE STEW
All vegetable curry recipe |
 |
|
200 Grams of Eggplant.
200 Grams of Potatoes.
100 Grams of Beans.
100 Grams of Carrots.
100 Grams of chopped Cabbage.
200 Grams of Cauliflower.
100 Grams of Tomatoes- chopped.
150 Grams of Refined oil.
1 Bunch of Coriander leaves.
Fistful of Curry leaves.
1 Spoonful of Turmeric powder.
Salt to Taste.
1 Spoon Mustered seeds.
6 Garlic pods.
1 Spoon finely chopped Ginger.
2 Finely chopped Onions.
2 Spoons Red chilly powder.
4 Lengthwise split green
chillies.
|
Wash and cut all the vegetables in to pieces. Set aside.
Add oil to a deep bottomed cooking pan, pour oil and heat. Add chopped onions,green chillies, mustered seeds, chopped ginger, garlic pods and finally the curry leaves and saute well.
Add all the vegetable pieces, turmeric powder and red chilly powder to the cooking pan and mix well with the other ingredients. Fry for about ten minutes.
Add sufficient salt and water and cook until the preparation is done.
Spread chopped coriander leaves over the preparation before putting the flame off.
SERVE HOT WITH BREAD AND PAN CAKES.
|
 |
Preparation Time: 30 Minutes |
Serves: |
| Recipe Origin: India |
|
Submitted by: |
|
MPR. Radhakrishna
India |
|
|
|
|
| This recipe has been viewed 3210 times. |
|
|
|
