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Occasions
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Ingredients- Onion 1 large
- Green peppers 2
- Tomatoes 2 large
- Broccoli 1/2 lb.
- Cauliflower 1/2 lb.
- Butter 4 tbsp.
- Red Chili Powder 1 tsp.
- Turmeric 1/2 tsp.
- Ginger 1 in. stick
- Garlic 3 cloves
- White vinegar 2 tbsp.
- Tomato puree 2 tbsp.
- 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps.
- sambhar powder 1 tsp. jaggery 2 tbsps.
- finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts
- 2 tbsps. oil Salt to taste.
Procedure- Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
- Melt butter and saute onion.
- Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat.
- Add the spices and vinegar.
- Stir in the tomato puree, and simmer for about 5 minutes.
- Season to taste with salt and fresh-ground pepper.
- Dal radish Scrape and cut radish into round pieces.
- Heat oil in a kadai. Put in the mustard.
- When it splutters add chopped onion.
- Fry till golden brown. Mix chopped tomato, curry leaves, sambhar powder and the grated coconut.
- Keen frying for a few minutes.
- Add drained toovar dal and the radish slices.
- Add salt to taste and about two cups of water. Simmer on a slow fire till cooked.
- Serve hot with rice.
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