We make rotis almost every day at home and having them with the same old red gravy becomes boring sometimes. I wanted to try something different. When I checked my refrigerator for the veggies, I had a few of this and a few of those; Luckily for me there was a bunch of fresh coriander leaves which my MIL had just bought from our regular bhajiwala. So I decided to make this particular gravy which I had noted down in my dairy. It turned out very well and everybody at home liked it very much. So here’s what I did:
Ingredients (Serves 4)
1. Mixed vegetables – 2 cups
2. Onion – 1 big
3. Tomatoes – 2 medium
4. Oil – 2 - 3 tsps
5. Jeera - ½ tsp
6. Saunf – ½ tsp
7. Salt to taste
To be ground into a paste
1. Fresh Coriander Leaves – 1 big bunch
2. Mint Leaves – 4 to 5 leaves
3. Green Chillies – 2 – 3
4. Garlic Cloves – 2
5. Ginger – 1 inch piece
6. Fresh Grated Coconut – 1 tblsp
For the veggies I used carrots, potatoes, French beans, Cauliflower florets, frozen green peas. Cut the carrots, and potatoes into small cubes. String French beans and cut into 1 inch size pieces. Separate cauliflower into medium sized florets. Pressure cook carrots, potatoes and French beans. In a separate vessel, boil cauliflower and frozen peas. Keep these cooked veggies aside.
Grind all the items mention under to be ground to a paste in a mixie adding little water. Keep aside.
Heat a Kadai with oil, add the jeera and saunf. Next add the finely chopped onions and sauté till onions turn golden brown. Then add chopped tomatoes and fry till tomatoes turn soft. Now add the green paste and sauté for about 2 to 3 mins or till the raw smell of garlic and ginger no longer remains. Next add the boiled veggies, salt and about 1 t o1 ½ cups of water. Cover and let it simmer for 5 mins. Adjust water according to gravy consistency. Garnish with some fresh cream. (That is completely optional)
Yummy Subz Hara Masala is ready to had with garam garam rotis..
Sending this to Herbs and Flowers in my Platter hosted by Krithi originally started by PJ of Seduce Your Tastebuds.
Also to C for Colorful Curries.