| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sindhi |
Bawarch4 |
1 |
servings |
INGREDIENTS
| 1 |
|
Carrot; capsicum, onion, |
|
|
; small |
|
|
; cabbage,potato, |
|
|
; brinjal, tomato, |
|
|
; ladyfinger (okra) |
| 100 |
g |
French beans |
| 1/2 |
bn |
Spinach; coriander, khatta |
|
|
; (3 leaved) greens. |
| 1/2 |
bn |
Any other leafy greens. |
| 1 |
c |
Green gram dal |
| 1/2 |
c |
Horsegram dal; (channa dal) |
| 4 |
|
Green chillies; (4 to 5) |
| 2 |
|
Clovettes garlic; (2 to 3) |
| 1 |
ts |
Red chilli powder |
| 1 |
ts |
Dhania; (coriander seed) |
|
|
; powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
| 3 |
tb |
Oil |
| 1/2 |
tb |
Ghee |
| 2 |
|
Pinches asafoetida |
INSTRUCTIONS
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tablespoon ghee add a pinch of asafoetida add to the mashed
vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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