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18-12-2010, 01:07 PM
Ingredients
- 2 eggplants
- 2 spring onions
- 2 tomatoes
- 2 carrots
- 3 potatoes
- 6 green chilies
- Few curry leaves
- 1 bunch sliced coriander
- 2 bunches soya
- 6 bunches methi saag
- 1 cup mustard oil
- ½ cup peas
- ½ cup tamarind juice
- 1 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 1 tbsp red chili powder
- Salt to taste
Method
Heat 1 cup mustard oil in a handi and add 6 fenugreek seeds. When spice is fragrant, add 2 egg plants cut into cubes, ½ cup peas, 2 tomatoes, 6 bunches methi saag, 2 spring onions, 2 bunches soya, 6 green chilies, 1 tsp turmeric powder, 3 potatoes cut into cubes and slightly fried, 1 tbsp red chili powder, salt to taste, ½ cup tamarind juice, 1 tbsp ginger garlic paste and few curry leaves and allow cooking on low flame. When much of vegetables’ water has evaporated, stir together the gravy. Garnish with sliced coriander and serve.
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