I had a few veggies in fridge like a piece of cauliflower, french beans, potatoes, carrot and peas. Most of the time we end up making soup curry or mixed vegetables subzi which is relished by us.
Today I have made few changes in the recipe and tried whole masalas, tomato puree.
Recipe for mixed vegetables in tomato puree
Ingredients
4 medium sized potatoes, peel and cubed
1 red long carrot, peeled, chopped into cubes
1 handful of peas
10 French beans, trimmed chopped into small pieces
3/4 of a cauliflower, wash and cut the florets, stalk
1/2 tsp tadka masala
1/2 tsp red chilli powder
1/2 tsp turmeric powder
Salt as required
For the puree
3 tomatoes slit into four
2 garlic
2 dry red chillies (for bright red colour)
1/2 tsp whole coriander seeds
1/2 tsp jeera
A few curry leaves
2 tbsp chopped coriander leaves
Method
*In a pressure cooker add 1 cup water add potatoes, peas add turmeric and salt cook for two whistles. Keep aside.
*In a heated kadai pour oil add jeera, let it splutter, add rest of the chopped vegetables, onion, carrot, beans, cauliflower and its stalk. Mix in cook till tender, I have added 1/2 cup of water to cook it.
In a small sauce pan add tomatoes, whole jeere, coriander, garlic and dry red chillies.pour 1/2 cup water, cook tomatoes, remove peel, cool, grind to a paste in mixer. The dry red chillies when cooked in water becomes very soft and its quite easy to grind as a paste, it also gives a bright red colour to the tomato puree.
*Remove cooked vegetables add that to the cooked potatoes and peas in the cooker.
*In the same pan pour little oil/ghee pour tomato puree, add 1/2 cup of water and mix it with the leftover puree sticking to the sides of the vessel. Bring it to boil.
*Its time to add all cooked vegetables and curry leaves to the tomato puree, mix well, adjust salt, add tadka masala and red chilli powder, mix in, garnish with coriander leaves. Serve hot with phulkas.
*It taste good with rice or phulkas.
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