Ingredients
1/2 cup radish (mooli), cubed
2 tbsp grated raw mango
1/2 cup carrot cubes
1/2 cup cauliflower florets
1/2 tbsp coriander (dhania) powder
1/4 tsp fenugreek seeds (methi) powder
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
1/2 tbsp roasted fennel seeds (saunf) powder
1/2 tsp turmeric powder (haldi)
1 tbsp chilli powder
2 tbsp grated jaggery (gur)
1/4 cup mustard oil
1 tbsp salt
2 tbsp grated raw mango
1/2 cup carrot cubes
1/2 cup cauliflower florets
1/2 tbsp coriander (dhania) powder
1/4 tsp fenugreek seeds (methi) powder
1/2 tsp nigella seeds (kalonji)
1/4 tsp asafoetida (hing)
1/2 tbsp roasted fennel seeds (saunf) powder
1/2 tsp turmeric powder (haldi)
1 tbsp chilli powder
2 tbsp grated jaggery (gur)
1/4 cup mustard oil
1 tbsp salt
Prepration:
Blanch the carrots, cauliflower and radish in salted water.Drain and place the blanched vegetables on an absorbent cloth and pat them dry.Heat the oil in a pan and add all the ingredients to it, stirring continuously.Cook till the jaggery has dissolved.Cool and serve immediately or store in a sterilised glass jar and refrigerated for upto 1 week.
No comments:
Post a Comment