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- 1\2 kilogram moongray
- 1\2 kilogram potatoes
- 1\2 cup oil
- 2 medium onion, coarsely chopped
- 1 teaspoon chili powder
- 1\4 teaspoon turmeric powder (haldi)
- 2 teaspoon coriander powder
- 1 1\2 teaspoons salt
- 2-3 medium tomatoes, chopped
- 2 tablespoons coriander leaves, chopped
- 3-4 - green chilies, sliced
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Directions: one line for each direction.when saved the lines will be numbered. |
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- Remove the head and tail of moongray and cut into half if large. Peel and cut the potatoes into small cubes. Keep the vegetables in cold tap water.
- Heat oil in a heavy skillet, add onions and saut? Until soft but not brown about 5 minutes. Add chili powder, turmeric, ground coriander and salt. Stir once or twice then add 3-4 tablespoons of water to prevent the spices from burning. Fry the onion mixture for 3-5 minutes. Add more water, if the mixture sticks to the bottom of the pan.
- Add chopped tomatoes and cook until tomatoes reduce to puree, mashing tomatoes with the back of the spoon, about 5-8 minutes.
- Add potatoes and moongray. Stir well to coat the vegetables with spices. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes and moongray are tender and damp dry. Add little more water if needed.
- Add coriander leaves and green chilies, Stir gently and transfer to serving dish. Serve with chapati or paratha and mixed pickle.
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