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Preparation Time : 10
Cook Time : 20
Total Time : 30
mixed veggies, cut lengthwise (carrot, beans, pointed gourd, raw banana, raw papaya & pumpkin)few neem 8-10 neem leaves to cook) 4 cups
neem leaves to garnish 8-10 nos
mustard oil 2-3 tbsp
bori (lentil dumplings / mangodi / vadi ) 10-12 nos
whole dry red chilies 1-2 nos
bay leaves 2 nos
panch phoron (equal quantity of fennel, mustard, cumin, fenugreek & nigella seeds 1 tsp
salt or to taste 1 tsp
green chilies, slit 1-2 nos
cumin powder 1 tsp
turmeric powder (opt) 1/2 tsp
mustard seeds 1 tbsp
radhuni (celery seeds) 1/2 tsp
milk 1/2 cups
sugar 1 tsp
Grind the mustard seeds and the radhuni (celery seeds) along with some water into a fine paste. Keep aside.
Heat oil in a pan and fry the bori (till golden brown) and the neem leaves (meant to garnish) separately. Drain and keep aside.
Temper the same oil with the dry red chilies, bay leaves and the panch phoron. Allow it to splutter.
Add the chopped veggies, neem leaves (meant to cook) and all the dry spices. Saute on low flame for 4-5 minutes.
Add 1&1/2 cups water and green chilies. Simmer, covered on a low flame till the veggies are cooked.
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