Ingredients:
Cauliflower florets - 2 cups
Orange Carrots diced- 1 cup
Baby corn - 6 ( cut into rings or thin slices)
Onion thickly sliced - 1 large onion
Tomato purée - 2 cups
Mustard oil - 1 tablespoon
Salt - 1/4 th teaspoon or as desired.
Green coriander sprigs for garnishing.
Method:
In a heavy- bottom pan ( kadhai), heat the mustard oil and then add the onion slices. Cook the onions on a high flame for a couple of minutes, then reduce the flame and let the onion slices turn a darkish brown (not black!). Now add the cauliflower florets, baby corn and carrots and sauté them for a few minutes.Sprinkle salt on the vegetables and then add the tomato purée to it. Allow this to simmer on a low flame till the gravy thickens and the vegetables are coated with the gravy.
Chop the green coriander and sprinkle on the veggies.
Can be served with steaming hot plain rice!
Cauliflower florets - 2 cups
Orange Carrots diced- 1 cup
Baby corn - 6 ( cut into rings or thin slices)
Onion thickly sliced - 1 large onion
Tomato purée - 2 cups
Mustard oil - 1 tablespoon
Salt - 1/4 th teaspoon or as desired.
Green coriander sprigs for garnishing.
Method:
In a heavy- bottom pan ( kadhai), heat the mustard oil and then add the onion slices. Cook the onions on a high flame for a couple of minutes, then reduce the flame and let the onion slices turn a darkish brown (not black!). Now add the cauliflower florets, baby corn and carrots and sauté them for a few minutes.Sprinkle salt on the vegetables and then add the tomato purée to it. Allow this to simmer on a low flame till the gravy thickens and the vegetables are coated with the gravy.
Chop the green coriander and sprinkle on the veggies.
Can be served with steaming hot plain rice!
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