Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 2 | Pinch | Asafetida (Hing) |
| 1 | Nos | Brinjals - black shiny |
| 1 | Small | Cabbage - Green |
| 1 | Large | Capsicums - Green |
| 1 | Nos | Carrots |
| 4-5 | Medium | Chillies Green |
| 1 | Teaspoon | Chilly Powder, Red |
| 3 | Tablespoon | Cooking Oil |
| 1/2 | Bunch | Coriander Leaves (Kothmeer) |
| 1 | Teaspoon | Coriander Powder |
| 1/2 | Teacup | Dhal, Chana |
| 1 | Teacup | Dhal, Moong |
| 100 | Grammes | French beans |
| 2-3 | Flakes/Seeds/Cloves | Garlic |
| 1 | Tablespoon | Ghee |
| 1 | Bunch | Khatta Baji (sour) |
| 100 | Grammes | Lady Fingers |
| 1 | Large | Onion |
| 1 | Medium | Potatoes |
| 1/2 | Teaspoon | Salt |
| 1 | Bunch | Spinach (Palak) |
| 1 | Large | Tomatoes |
| 1/2 | Teaspoon | Turmeric Powder |
Method
Clean and wash dhals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dhals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressure cook for 3 whistles.
Cool the cooker, open and hand-blend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with Paratta or steamed rice
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