Vegetables are blended and cooked with tomato puree and other spices. This is a quick recipe and can be prepared in no time when guests surprise you.
Preparation time: 20 mins
Cooking time: 20 mins
- 4 tsp refined oil
- 2 tbsp chopped green chillies
- ½ tsp tomato puree (add more if required)
- ¼ cup chopped lady’s finger
- 2 slices of brinjal
- ½ cup boiled cauliflower florets
- 1 boiled potato, diced
- 1 chopped carrot
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp ginger and garlic paste
- 1 tsp red chilli powder
- Few curry leaves
- 1 tsp grated jaggery
- 3 tsp besan (gram flour)
- Coriander for garnish
Heat oil in a kadai. Fry green chillies over a high flame for sometime. To this add tomato puree, lady’s finger, brinjal, carrot and mix well.
Sprinkle cumin powder, turmeric powder, ginger and garlic paste, red chilli powder, curry leaves, jaggery and mix well. Cook over a low flame till the vegetables are done. Add some water if necessary.
Stir in cauliflower, potato and salt. Add besan and some water. Mix well so that no lumps form. Add more tomato puree for gravy if required. Cook over a high flame for 5 minutes and dish out.
Garnish with chopped coriander and serve hot with rice.