Ingredients:
Brinjals - 100 gms
Potatoes - 100 gms
Broad beans - 100 gms
Tomatoes - 2
Onion - 1
Green Chillies - 2
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Coriander leaves
For talimpu:
Oil - 1 tbsp; Dry red chill - 1, urad & channa dal - 1/2 tsp, cumin & mustard seeds - 1/4 tsp, Curry leaves
Method:
Brinjals - 100 gms
Potatoes - 100 gms
Broad beans - 100 gms
Tomatoes - 2
Onion - 1
Green Chillies - 2
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Coriander leaves
For talimpu:
Oil - 1 tbsp; Dry red chill - 1, urad & channa dal - 1/2 tsp, cumin & mustard seeds - 1/4 tsp, Curry leaves
Method:
- Thread the edges and remove strings from broad beans, cut them into half and boil them till they are tender and drain the water completely.
- Peel and cut potatoes into small pieces. Keep them in salted water.
- Cut brinjals lengthwise and keep them in salted water.
- Finely chop onions, green chillies and tomatoes.
- Heat the oil in kadai, add all talimpu ingredients and fry till mustard crackles.
- Add ginger garlic paste, chopped onions, green chillies and fry till onions are soft. Then add tomatoes, potatoes, brinjals, salt and turmeric, cook them in low flame for 5 minutes.
- Add broad beans, red chilli powder, mix well.
- Add 1 cup of water, cook till all the vegetables are tender and water absorbed.
- Lastly garnish with coriander leaves.
- Serve with rice.
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