Bell Pepper - 1 chopped
Tomatoes - 2
Carrots - 1/2 cup chopped lengthwise
Beans - 1/2 cup
Cauliflower - few florets
Garlic - 2 tablespoons minced
Ginger - 1/2 tablespoon finely chopped
Onion - 1
Chillies - 2 slit lengthwise
Salt to taste
Cilantro/coriander for garnish
Oil - 1 tablespoon
Chilli powder - 1/2 teaspoon
Cumin/Jeera Powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Amchoor powder (Dry mango powder)- 1/4 teaspoon (optional) You can use 1/2 tablespoon of lemon juice instead.
Cloves - 4 ground to a coarse powder
Ground Black pepper - 1/4 teaspoon
Wash the vegetables well and blanch the cauliflower florets and beans separately. Chop the required veggies.
In a pan, heat the oil and fry the onions until translucent. This may take about two minutes.
And the green chilies, ginger and garlic. Saute for about two minutes.
Add the cauliflower, beans and carrots and saute for a while. Add all the spice powders one by one and mix together. Add salt. Take care that the spices dont burn. Add a few tablespoons of water. Cover and cook until all the vegetables are cooked through.
Finally add the tomatoes and bell pepper. Saute for about 3 to 4 minutes.
Finally add about 3 tablespoons of curd. Mix well. Simmer for two minutes.
Serve warm with rotis or chapathis.
Sending this to Side Dish for chapathis event hosted by Viki
Also sending the following entries for the event.
Easy Peas Kurma