COOKED VEGETABLES

VEGETABLE DHANSAK

by Dr. Neeta Kelkar (KHS, Pune)

Ingredients
1 bunch fenugreek or methi leaves, half bunch coriander leaves, 1 cup tur dal, 1 cup- the combination of other dals, 1 big piece of red pumpkin, 1 big piece bottle gourd, 4 brinjals, 3 potatoes, 5 onions, 3 tomatoes (all medium sized), 1 tsp garam masala powder, oil, garlic, ginger, green chillies, coriander leaves.
Method:
Finely cut the vegetables and soak in water. In a container heat the oil, put garlic and ginger, saute the onions and tomatoes. After done put in the vegetables and saute them. Put in the paste of green chillies and coriander leaves, garam masala powder, salt. Put little water to get the desired consistency. Garnish with coriander leaves. Serve with bread or chapati.

VEG SCHEZWAN

by Dr. Asawari Chitale

Method:
Soak red chilies in water for half hour. Remove the seeds so that it won’t be too spicy. Make a paste in mixer after half hour of soaking.
Take 1 spoon oil in a pan – add chopped garlic and chopped ginger – after frying a bit add chili paste n cook it – to this add a spoon each of tomato ketchup, vinegar and soya sauce.
Stir fry the veggies side by side as you prepare this sauce and then you can mix this sauce immediately with the stir fried veggies.

We will be coming up with new  recipes shortly.

 

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