How to make Toovar Dana aur Kand Stir Fry -
Toovar dana and purple yam stir fried with masalas.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh Toovar Dana, Purple Yam
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Toovar Dana aur Kand Stir Fry checkout Toovar Sambhariya. You can also find more Main Course Vegetarian recipes like Lotus Seed Curry Moongphaliwale Aloo Dhingri Matar Baghare Baingan
Toovar Dana aur Kand Stir Fry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Toovar Dana aur Kand Stir Fry Recipe
Fresh Toovar Dana boiled in water with salt and turmeric powder 1 cup
Purple Yam cut into 1 inch cubes and boiled in water with tur 250 grams
Green garlic roughly chopped 1/2 cup
Green chillies 2-3
Ginger sliced 1 inch
Fresh mint leaves 15-18
Oil 2 tablespoons
Carom seeds (ajwain) 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 tablespoon
Dried mango powder (amchur) 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Juice of ½ lemon
For garnishing
A fresh coriander sprig
Few thin long strips of red capsicum
Method
Step 1
Grind together green garlic, green chillies, ginger and mint leaves with a little water.
Step 2
Heat oil in a non-stick pan, add carom seeds and ground mixture and sauté for 3-4 minutes.
Step 3
Add toovar dane, purple yam, turmeric powder, coriander powder, dried mango powder, garam masala powder, salt and 1½ cups water and cook for 3-4 minutes.
Step 4
Add lemon juice and cook till the gravy thickens.
Step 5
Transfer into a serving bowl, garnish with a fresh coriander sprig and thin strips of red capsicum and serve hot.
Nutrition Info
Calories : 1300 Kcal
Carbohydrates : 188 gm
Protein : 52.4 gm
Fat : 37.6 gm
Other : Iron- 10.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
