1/4 cup Poppy seeds (khus khus)
2 g Green chillies
50 g (l 3/4 oz) Broad beans (sem), cut into fingers
50 g (1 3/4 oz) Cauliflower (phool gobhi), small florets
60 g (2 oz) Aubergines (baingan), cut into fingers
30 g (1 oz) Radish (mooli), cut into fingers
60 g (2 oz) Cabbage (bandh gobhi), chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (2 g) Onion seeds (kalonji)
2 g Dry red chillies (sookhi lal mircti)
1/4 cup (60 ml) 2 fl oz Water
Salt to taste
2 g Green chillies
50 g (l 3/4 oz) Broad beans (sem), cut into fingers
50 g (1 3/4 oz) Cauliflower (phool gobhi), small florets
60 g (2 oz) Aubergines (baingan), cut into fingers
30 g (1 oz) Radish (mooli), cut into fingers
60 g (2 oz) Cabbage (bandh gobhi), chopped
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 tsp (4 g) Turmeric (haldi) powder
1 tsp (2 g) Onion seeds (kalonji)
2 g Dry red chillies (sookhi lal mircti)
1/4 cup (60 ml) 2 fl oz Water
Salt to taste
method
1. Soak the poppy seeds in a little water. Make a paste with green chillies.
2. Heat the oil in a pan; add turmeric powder, onion seeds, and dry red chillies; saute for half a minute.
3. Add all the vegetables and saute for about 4 minutes.
4. Add the water, poppy seed paste, and salt. Cook till the water dries up and the vegetables are cooked.
2. Heat the oil in a pan; add turmeric powder, onion seeds, and dry red chillies; saute for half a minute.
3. Add all the vegetables and saute for about 4 minutes.
4. Add the water, poppy seed paste, and salt. Cook till the water dries up and the vegetables are cooked.
serving amount
serves: 2 - 4
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