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05-30-2011, 06:35 PM
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DIWANI HANDI
A unique combination of assorted vegetables, fenugreek leaves and indian spices.
Preparation Time : 25-30 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Potatoes, 1/2 inch cubes
3 medium
Carrots, 1/2 inch cubes
3 medium
French beans, cut diagonally
10-12
Broad beans (sem ki phalli/papdi), cut diagonally
10-12
Brinjal, slit
4-5 small
Green peas
1/2 cup
Oil
3 tablespoons
Onion , sliced
2 medium
Green chillies, seeded and chopped finely
2-3
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Red chilli powder
1 teaspoon
Turmeric powder
1/2 teaspoon
Salt
to taste
Yogurt
2 tablespoons
Fresh fenugreek leaves (methi), chopped
1/2 bunch
Fresh coriander leaves
2 tablespoons
Garam masala powder
1/2 teaspoon
METHOD
Heat oil in a handi, add onions and sauté till light brown. Add green chillies, ginger paste and garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix. Add yogurt and stir-fry for two to three minutes. Add all the vegetables and simmer, covered, till the vegetables are cooked. Add fenugreek leaves, coriander leaves and garam masala powder, stir and cook for three to four minutes. Serve hot any Indian bread of your choice.
DIWANI HANDI
A unique combination of assorted vegetables, fenugreek leaves and indian spices.
Preparation Time : 25-30 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Potatoes, 1/2 inch cubes
3 medium
Carrots, 1/2 inch cubes
3 medium
French beans, cut diagonally
10-12
Broad beans (sem ki phalli/papdi), cut diagonally
10-12
Brinjal, slit
4-5 small
Green peas
1/2 cup
Oil
3 tablespoons
Onion , sliced
2 medium
Green chillies, seeded and chopped finely
2-3
Ginger paste
1 tablespoon
Garlic paste
1 tablespoon
Red chilli powder
1 teaspoon
Turmeric powder
1/2 teaspoon
Salt
to taste
Yogurt
2 tablespoons
Fresh fenugreek leaves (methi), chopped
1/2 bunch
Fresh coriander leaves
2 tablespoons
Garam masala powder
1/2 teaspoon
METHOD
Heat oil in a handi, add onions and sauté till light brown. Add green chillies, ginger paste and garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix. Add yogurt and stir-fry for two to three minutes. Add all the vegetables and simmer, covered, till the vegetables are cooked. Add fenugreek leaves, coriander leaves and garam masala powder, stir and cook for three to four minutes. Serve hot any Indian bread of your choice.