Follow these steps for perfect results
Mixed Vegetables
chopped and steamed
Tomatoes
ripe and pureed
Turmeric Powder
Coriander Powder
Red Chilli Powder
Sugar
Salt
Fresh Coconut
Onion
chopped
Green Chillies
Garlic
Ginger
Cumin Seeds
Tamarind
Sunflower Oil
Mustard Seeds
Dry Red Chilli
halved
Grind the ingredients listed under 'for the ground masala paste' into a smooth paste, adding water as needed. Set aside.
Heat oil in a wide pan.
Temper with the ingredients listed under tempering (mustard seeds, dry red chilli, cumin seeds).
Add tomato puree, turmeric powder, coriander powder, chilli powder, sugar, and salt.
Cook for 3-4 minutes over low flame.
Add steamed vegetables and the ground masala paste.
Cook for another 5-7 minutes and switch off the heat.
Serve hot with steamed rice or whole wheat lachha paratha.
Expert advice for the best results
Adjust the amount of chilli powder to your spice preference.
Add other vegetables like potatoes, cauliflower, or beans.
Garnish with fresh coriander leaves.
Everything you need to know before you start
15 minutes
Can be made 1 day ahead and refrigerated.
Serve in a bowl, garnished with fresh coriander.
Serve with steamed rice or roti.
Serve with a side of yogurt or raita.
The acidity complements the spices.
Discover the story behind this recipe
A staple vegetarian dish in Parsi cuisine.
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