Thursday, Dec 20 2007

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Carrot-Cauliflower Sabzi

Ingredients

4 large carrots, peeled
1 small cauliflower
1 tomato chopped
1 onion chopped
1 green chilli halved
1 stalk curryleaves
1 tbsp. coriander leaves finely chopped
1/2 tsp. red chilli powder
1/2 tsp. coriander seed (dhania) powder
1/2 tsp. dried mango (amchoor) powder
1/4 tsp. garam masala powder
1/4 tsp. turmeric powder
3-4 pinches asafetida powder
1/2 tsp. each mustard & cumin seeds
salt to taste
2 tbsp. oil

METHOD:

1. Chop carrots into thick 2 inch long fingers.
2. Clean and break cauliflower into medium sized florets.
3. Put plenty of water to boil, add a little salt.
4. Add carrots and simmer for 2 minutes.
5. Add cauliflower simmer further for 2-3 minutes.
6. Drain, keep aside till required.
7. Heat oil in large heavy pan.
8. Add seeds, curry leaves, asafetida and allow to splutter.
9. Add green chilli, onions, stirfry for 2 minutes.
10. Add tomatoes, cook further 2 minutes.
11. Add all dry masalas, except garam masala powder and salt.
12. Stir and mix well, add boiled veggies and half cup water.
13. Stir gently, cover and cook on low for 5 minutes.
14. Stir in salt and garam masala powder.
15. Pour into serving dish, garnish with coriander.
16. Serve hot with rotis, naan, etc.

Making time: 20 minutes
Makes:           4 servings
Shelflife:        6-7 hours