INGREDIENTS:
200gms Cauliflower (cut into medium size pieces).
2 Carrots (cut lenghthwise).
2 Medium size potatos (cut lenghthwise).
100 gms green peas.
12 Tablespoons mustard.
5 Green chillis.
50 gms grated coconut.
1 Teaspoon turmeric powder.
1 Teaspoon kalajeera (kalaunji).
Salt.
Sugar.
Oil.
Coriander leaves.
METHOD:
1. Heat 1 tablespoon of oil in a large pan and add all the vegetables (Cauliflower, carrot, potato and green peas). Add a teaspoon of salt and stir for 8 to 10 minute on medium flame so that it becomes tender. Take out from fire and put aside.
2. Soak the mustard and blend it with 3 green chillis and the grated coconut to get a smooth paste.
3. Heat oil in a pan and add kalajeera.when kalajeera starts spluttering add mustard coconut paste. Add a teaspoon of turmeric powder and little salt and fry until the oil gets seperated from the masala. Add cooked vegetables along with 2 green chillis and stir for another 8 to 10 minute over medium flame. Add a teaspoon of sugar. When the vegetable are cooked, reduce the flame. Add coriander leaves and close the lid and keep for 2 minute.
Serve hot with plain rice.
200gms Cauliflower (cut into medium size pieces).
2 Carrots (cut lenghthwise).
2 Medium size potatos (cut lenghthwise).
100 gms green peas.
12 Tablespoons mustard.
5 Green chillis.
50 gms grated coconut.
1 Teaspoon turmeric powder.
1 Teaspoon kalajeera (kalaunji).
Salt.
Sugar.
Oil.
Coriander leaves.
METHOD:
1. Heat 1 tablespoon of oil in a large pan and add all the vegetables (Cauliflower, carrot, potato and green peas). Add a teaspoon of salt and stir for 8 to 10 minute on medium flame so that it becomes tender. Take out from fire and put aside.
2. Soak the mustard and blend it with 3 green chillis and the grated coconut to get a smooth paste.
3. Heat oil in a pan and add kalajeera.when kalajeera starts spluttering add mustard coconut paste. Add a teaspoon of turmeric powder and little salt and fry until the oil gets seperated from the masala. Add cooked vegetables along with 2 green chillis and stir for another 8 to 10 minute over medium flame. Add a teaspoon of sugar. When the vegetable are cooked, reduce the flame. Add coriander leaves and close the lid and keep for 2 minute.
Serve hot with plain rice.