| |
|
|
|
Ingredients:
Turnips . . . . . . . . 500 Gm
(scraped And Sliced)
Cauliflower . . . . . 750 Gm
(cut Small)
Carrots . . . . . . . . 750 Gm
(cut Small)
Garlic . . . . . . . . . 60 Gm
(coarsely Pounded)
Ginger . . . . . . . . . 60 Gm
(coarsely Pounded)
Garam Masala . . . . 60 Gm
(powdered)
Mustard Seeds . . . 60 Gm
(powdered)
Chilli Powder . . . . . 20 Gm
Salt . . . . . . . . . . 60 Gm
Vinegar . . . . . . . . 180 Gm
Jaggery . . . . . . . . 125 Gm
Mustard Oil . . . . . . 250 Gm
Preparation:
Heat Oil In A Large Kadahi.
Mix Vinegar And Jaggery In A Saucepan On Another Burner.
Bring The Vinegar To A Boil And Then Simmer To Dissolve The Jaggery.
When Oil Gets Heated, Add Ginger And Garlic Keeping Heat On High.
Stir-fry Till A Light Brown.
Add The Vegetables And Continue Stirring Over High Heat.
Cook For Long To Evaporate Excess Water Of Vegetables.
You Will Know It Is Done, When The Liquid In The Vegetables Gets Back The Color Of The Oil.
Add The Powdered Spices And Salt, Mix Well, Again Over High Heat, And Then Add The Vinegar Solution.
Stop Heating After It Comes To A Boil.
You can serve with your family and friends.
|
