February 26, 2019



Potatoes - 250 gms
carrot - 1
green peas - 1/2 cup
Onion - 1
Green chillies - 4
Ginger garlic paste - 1 tsp
Besan - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Channa dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - few
oil - 1 tbsp


  • Peel and cut potatoes and carrot into small cubes.
  • Finely chop onions and slit green chillies.
  • Heat the oil in pan; add channa dal, cumin, mustard and curry leaves; allow them to splutter.
  • Add chopped onion, green chillies and ginger garlic paste and fry till onions are transparent.
  • Add potatoes, carrot and green peas and stir well.
  • Then add salt, turmeric, chilli powder and one cup of water.
  • Close the lid and cook till the vegetables are tender.
  • Mix besan with half cup of water and stir in the curry.
  • Cook two more minutes until the gravy is little thick and garnish with coriander leaves.
  • Serve hot with chapati/ poori.

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