| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch5 | 1 | Servings | ||
INGREDIENTS
| 2 | Potatoes scrubbed clean | |
| 1 | Capsicum | |
| 2 | Courgettes, or cucumbers | |
| 1 | Tomato | |
| 1 | Onion | |
| 2 | Baby corns | |
| 1 | Carrot | |
| 4 | Florets cauliflower, 4 to | |
| 1 | Spring onions | |
| 1 | T | Coriander chopped fine |
| 1 | T | Cabbage thinly shred |
| 4 | Tomatoes, dipped in boiling | |
| water for 5 minutes | ||
| 1 | t | Ginger and garlic grated |
| 1 | Onion finely chopped | |
| 1 1/2 | c | Water, in which tomatoes |
| were soaked | ||
| 1 | T | Cornflower mixed in 1/2 cup |
| water | ||
| 1 | T | Butter |
| 1/4 | T | Oregano |
| 1 | T | Red chilli powder |
| 2 | t | Sugar |
| 1/4 | t | Clove-cinnamon powder |
| Salt to taste. |
INSTRUCTIONS
5 For Gravy : Skin tomatoes, Puree or grate. Heat butter in a deep pan, add ginger garlic and chopped onion. Fry for a minute. Add puree, and all other ingredients, stirring continuously. Bring to boil. Simmer about 7-8 minutes, keep aside. Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep whole if very small), tomatoes, carrot and onions. Cook the potatoes, corn, courgettes, carrot, onion, capsicum, in a colander over steam, till firm but done. In a casserole, pour the gravy. Place the assorted vegetables in it, press down gently. Garnish with cabbage, coriander and spring onion. Dot with butter. Grill under griller till gravy sizzles. Serve hot with plain or brown bread toasts. Making time : 45 mins. Serves : 4-5 persons. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 370
Calories From Fat: 118
Total Fat: 13.5g
Cholesterol: 30.5mg
Sodium: 723.4mg
Potassium: 1636mg
Carbohydrates: 63g
Fiber: 14.3g
Sugar: 34.2g
Protein: 8.4g