courtesy of Shreyas Yoga Retreat, a member of Relais & Chateaux in India
Preparation & cooking time: 40 minutes
Serves 4
Ingredients
2 cups mixed vegetables (carrots, beans, cauliflower, baby corn), parboiled
¼ cup green bell pepper , diced
1 small onion, diced
2 tomatoes, de-skinned and coarsely blended
½ teaspoon fresh ginger, finely chopped
½ teaspoon coriander powder
¼ teaspoon cumin powder
¼ teaspoon Kashmiri chilly powder
1 tablespoon oil ( sunflower | safflower | olive )
2 tablespoons fresh coriander leaves, finely chopped
¼ teaspoon, dried fenugreek powder (optional)
Salt, to taste
Method
Heat oil; add ginger & onions. Cook until the onions turn translucent. Now add prepared tomato puree. Cook for about 2-3 minutes on a slow flame, until oil begins to leave the sides of the pan. Add rest of the spices. Now add the vegetables and cover & cook for a 3-4 minutes. Garnish with coriander leaves & serve hot with Indian pancakes.
