Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
French beans
|
3-4 tbsp
|
Minced
|
Carrot
|
3-4 tbsp
|
Minced
|
Spring onions
|
2-3 tbsp
|
Minced
|
Garlic
|
1 tbsp
|
Crushed and minced
|
Ginger
|
1 tbsp
|
Crushed and minced
|
Salt
|
To taste
|
|
Pepper powder
|
To taste
|
|
Water
|
As required
|
|
Onion
|
1 large
|
Sliced
|
Olive oil
|
1 tbsp
|
Method:
Pressure cook sliced onions in one cup of water for 2-3 whistles. Once the pressure releases strain the stock to a vessel and keep it aside. Use the onions in any sambar or rasam. Heat a tbsp of oil in a pan. Add the minced garlic and ginger and saute till it starts changing color. Add beans, carrots, 1 tsp salt, 1 tsp of pepper and 1/4 cup of vegetable stock. Cook covered till the vegetables are soft. Add the spring onions, remaining stock and some water if required and bring it to a boil. Lower the flame and simmer for 2-3 minutes.
Serve hot.
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