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| Main Ingredients | Fenugreek leaves, French beans |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1/2 medium bunch of fenugreek leaves, chopped
- Salt to taste
- 10-12 French beans, blanched and chopped
- 1/2 cup shelled green peas, blanched
- 1 large carrot, peeled , blanched and chopped
- 3 medium potatoes, blanched and chopped
- 1/4 medium cauliflowers, separated into small florets blanched
- 3 tablespoons oil
- 1 inch ginger piece, cut into thin strips
- 5-6 garlic cloves, chopped
- 2 medium onions, chopped
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1 medium tomato, chopped
- 2 green chillies, slit
- 1 tablespoon chopped fresh coriander leaves
Method
- Sprinkle a little salt on the fenugreek leaves and squeeze out the excess water after fifteen minutes. Heat the oil in a kadai; add the ginger and garlic and sauté over medium heat for half a minute.
- Add the onions and sauté for half a minute longer. Add the French beans, peas, carrot, potatoes and cauliflower. Stir and add the turmeric powder and chilli powder. Add the tomato, green chillies and coriander leaves.
- Stir for a while and add the fenugreek leaves. Cook over low heat till the vegetables are cooked and the water has evaporated. Serve hot with rotis.
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