Tuesday, April 23, 2013



Long green beans - 1/2 kg
Baby potatoes - 5-7 Whole
Onions - 2
Tomatoes - 2
Green chilli- 2 long slit
Ginger garlic paste - 2 tb sp. (optional)
Cumin seeds - 2 tb sp.
Mixture of :
Chilli powder, coriander powder, 
pepper powder, sambar powder (optional) and turmeric - 1 tb sp. each
Coconut - 1/2 cup grated
Jaggery/ sugar - 1 tb sp.
Curry leaves, coriander leaves - to garnish

In a pan cook tomatoes, ginger garlic paste, coconut with a tb sp of olive oil. Fry masalas separately and then add to this pan. 
Now, grind this to paste and set aside.
Cook beans and potates whole (can be cut into half) in hot boiling water until it is cooked. A pinch of salt can also be added while cooking vegetables.
In  a fresh pan, add oil, fry cumin seeds, green chilli, curry leaves and onions until it turns slight brown. 
Add grinded paste and cook it until its soft and oil separates out. 
Add jaggery and cooked vegetables. 
Adjust salt as per requirement. 
Water can be added to sufficient quantity to bring to a good consistency. Cook this content for approximately 10 minutes on low flame/ heat with constant stirring.

Serves = 3 (with chapatis and rice)
Cooking time = 40 minutes (along with vegetable cooking time)


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