Mix Indian Veg curry
½ kg flat papri
½ kg seed papri
½ kg binda
½ kg gwaar
¼ kg chori
Few drumsticks
3 brinjals
2 big onions
1 green pepper
Few whole green chillies
3 tbl green masala
3 tbl red masala
1 tsp arad
2 tbl dry dhana
2 tsp whole jeeru
2 tsp salt
2 big tomatoes
Make vagaar with onion, oil and whole jeeru. When vagaar is done add all your veggies except the brinjal and tomatoes, leave it to cook till almost done, then add all your spices and masalas with the brinjal and little ajmo. Lastly add the tomatoes and cook till completely done, garnish with spring onions and dhana, serve with hot roti.
Bhinda
1 kg bhinda
Washed and cut into rounds, fry in hot oil till light brown.
Make vagaar with 2 onions, jeeru and oil. Braise green masala, salt, arad, dhana, once braised add fried bhinda and cook till done, add about 2 cubed tomatoes and cook further if you wish you can add 1/2 cup sour milk, it makes it nice and saucy, garnish with greens and serve with hot roti
Brinjals with sour milk
2 brinjals cut into thin rounds and fried in shallow oil, drain on carlton paper, once drained, put a layer of brinjals on a plate, make dhai with yoghurt and green chutney, cover brinjal with dhai till completely covered, fry onions and put on top of dhai, garnish with greens. Serve with khuri khitchri or dhal and rice.
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