Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Carrots
|
2 medium
|
Chopped
|
Beans
|
150 grams
|
Chopped
|
Fresh green peas
|
½ cup
|
|
Salt
|
To taste
|
|
Sugar
|
A pinch
|
|
Water
|
To cook
|
1/2 cup
|
Coriander leaves
|
2-3 tbsp
|
|
Coconut
|
1/4th cup
|
|
Jeera
|
1 tsp
|
|
Mustard
|
1 tsp
|
|
Channa dal
|
1 tsp
|
|
Curry leaves
|
1 sprig
|
|
Oil
|
2-3 tbsp
|
Method:
Heat oil in a kadai. Add mustard seeds. Once they start popping, add jeera, channa dal and curry leaves.
Add the chopped vegetables and saute once.
Add salt, sugar, 1/2 cup of water and cook covered till the vegetables are soft.
Add the coconut, coriander leaves. Mix. Turn off the heat and cover it for 5 mins.
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