Recipe for Green mixed vegetables
Ingredients
- 9 oz (255 grams) spinach
- 1/2 cup finely chopped fresh dill
- 2 tablespoons dried fenugreek or 1/4 cup fresh fenugreek, finely chopped (I used the dried one”Kasuri methi”)
- 2 carrots peeled and chopped
- 1 medium sized potato peeled and chopped
- 1 onion chopped – approximately 1 cup
- 1/2 cup chopped eggplant
- 2 tomatoes chopped fine- approximately 1 3/4 cup
- 5 garlic cloves chopped finely- approximately 1 1/2 tablespoon
- 1 teaspoon fresh ginger chopped fine
- 1 1/2 green chilly chopped fine
- 1/2 to 1 teaspoon of tamarind paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida
- 1 cup split Bengal gram “channa dal”
- salt to taste
Cooking Directions
Wash and soak Bengal gram “channa dal” in water for about 1 hour.
Wash spinach, dill and if using fresh fenugreek, chop and keep aside.
Cut the carrots, tomatoes, onion, eggplant, potato, ginger, garlic and green chillies and keep aside.
Heat 2 tablespoons oil in a vessel or pressure cooker. Add asafoetida.
Add ginger, garlic and green chillies. Make sure the garlic does not burn.
Fry for a minute on medium high heat.Add the spinach, dill and fenugreek to this.
Add the lentil and carrots, tomatoes, potatoes, eggplant and onion. Add turmeric and salt to taste.
Add 1/2 cup water and pressure cook for 15 minutes.Serve hot with dill pulao, steamed rice or plain bread.
Green mixed vegetables Photos
by Pak101.com (few years ago!) / 831 views