CABBAGE 100 GRAMS
CARROT 100 GRAMS
BEANS 100 GRAMS
ONION 100 GRAMS
5.GREEN CHILLIES 10 NOS
TURMERIC POWDER 1 TSP
COCONUT GROUND 1 CUP
OIL 2 TBS
MUSTARD I TSP
CURRY LEAVES
METHOD OF COOKING
1.CLEAN AND CHOP 1-5 INGREDIENTS
2.KEEP A THICK PAN ON FIRE.
3.HEAT OIL.SPLUTTER MUSTARD.
4.ADD TURMERIC AND CHOPPED VEGETABLES.
5.ADD SALT MIX WELL AND COVER WITH A LID
6.COOK IN LOW FIRE.
7.WHEN THE VEGETABLES ARE COOKED--SAUTE
WELL AND MAKE THE VEGETABLES DRY.
8.ADD COARSELY GROUND COCONUT.
9.MIX WELL AND TAKE OUT FROM FIRE GARNISHED
WITH CURRY LEAVES.
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