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 Submitted by: Yugal


500 gms vegetables (“gawar / guvar”, peas, maize, potatoes, brinjal) 

3 medium sized tomatoes (chopped) 

1 tbsp oil 

2 tsp dhania (corriander)powder 

1 tsp tomato puree 

½ tbsp mirchi (red chilly) powder 

(haldi) ½ tsp turmeric powder 

1 tsp mustard seeds (rai) 

1 tsp garlic paste

 Salt to taste 

Heat oil in a pan and add the mustard seeds and after 2 seconds add the tomatoes. Fry the tomatoes till you get a paste texture. Then add garlic paste , mirchi powder, salt, turmeric powder, dhania powder, tomato puree and mix . Add some water when this paste is cooked to get some gravy. When the toma toes seem cooked, add the vegetables and about half a cup of water. You can also add the veg. balls here at this time. Then cover the pan with a lid a nd put some water on the lid in order to let the vegetables cook in steam. Remove the lid after 15 minutes and check to make sure there is water formi ng. If not, add a little more water to the vegetables. When the water burns off from the lid, your vegetables are cooked, but just to make sure, give them a pinch and check the consistency. If you desire more gravy, you can l ittle more water. Serve with basmati rice and rotis 


Ingredients: 3 tbsp Gram flour (channe ka aata)

1 bundle Fresh green methi (cut, washed, rinsed and drained from water) 

1 bundle Some kotmeer (cut, washed, rinsed and drained from water)

 ¼ tsp chilly powder 

Pinch of salt 

1 tbsp oil 

Take the chane ka aata and mix methi, kotmeer, salt, chilli powder and oil. Mix the atta by kneading it just the way you would knead roti ka aata. Aft er kneading, shape it in oval sized balls. Then you can fry them if you wan t or put them in the vegetable curry when you are adding water in the curry .

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