VEGETABLE JALFREY

                                                   VEGETABLE JALFREY

VEGETABLE JALFREY

SERVES 2

INGREDIENTS

MIXED VEGETABLES- 1 - 2 CUPS
 I USED
  POTATOES - 2 MEDIUM SIZED
  ONION- 1MEDIUM SIZED
  CARROT-1/2 OF A MEDIUM SIZED ONE
  CAPSICUM-1/2 OF A MEDIUM SIZED ONE
  TOMATO-1  SMALL SIZED
  

OIL-1 TBLSP

CUMIN SEEDS-1 TSP

Spice powders used:

TURMERIC POWDER -1/2 TSP
CHILLI POWDER -1 /2 TSP
SALT AS NEEDED
WATER AS NEEDED TO MAKE
GRAVY ( OPTIONAL)

FOR GRINDING
Cashews-5 or 7

Kasuri methi -1/2 tbsp
ONION-1

Tomato-1
 GARLIC-3 PODS
 GINGER -1"PIECE
 LITTLE WATER/MILK OF YOUR CHOICE OR COCONUT MILK 

METHOD:

1 . CHOP ALL THE VEGETABLES .
                                                

2 . HEAT OIL IN A PAN . ADD CUMIN AND ALLOW IT TO POP UP.THEN ADD ALL INGREDIENTS NEEDED TO MAKE A PASTE ALONG WITH ALL THE SPICE POWDERS AND WATER.BRING IT TO A BOIL.DO A TASTE TEST AND ADJUST THE SPICES.

3. GIVE THEM A GOOD MIX.ONCE IT COOLS DOWN ,MAKE A SMOOTH PUREE.

4.TRANSFER THE ABOVE PURE INTO THE PAN ADD IN CHOPPED VEGGIES , COVER AND COOK TILL VEGETABLES ARE DONE.ONCE VEGETABLES ARE COOKED YOU CAN MAKE THE CURRY DRY .GARNISH WITH CORIANDER LEAVES AND ENJOY..

NOTE:IN THE PICTURE YOU CANNOT SEE CILANTRO AS I WAS NOT HAVING THEM I HAVE NOT USED THEM. .THAT WHY.
  

                                                            OR
5. ADD LITTLE MORE WATER/CREAM/MILK OR COCONUT CREAM AS PER YOUR NECESSITY FOR  MAKING GRAVY , BRING IT TO A BOIL.GARNISH WITH  CORIANDER LEAVES & enjoy....

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