Potato – 2 Nos
Capsicum 1 No
Carrot – 2 Nos
Green Peas – 1/2 cup
Beans – 4 to 5 Nos
Tomato – 2 Nos
Onion – 2 Nos
Ginger garlic paste – 1 teaspoon
Red Chilli Powder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Jeera powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Kasthuri Methi crushed – 1 teaspoon
Salt – 1 teaspoon or as per taste

    For seasoning:

Oil – 3 to 4 teaspoons
Jeera – 1/2 teaspoon

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Kadai Vegetable

. Peel the skin from potato and carrot and cut it into bite size pieces. Cut capsicum also to the same size.
. Chop one onion and tomato finely.
. Chop another onion and tomato into medium size pieces and grind it to a fine paste.
. In a kadai put the oil and when it is hot add jeera. When it pops up add ginger garlic paste and the onion/tomato paste.
. Fry for few seconds. Then add chopped onion and fry for a while. Add tomatos pieces and fry till it mashes well.
. Add red chilli powder, coriander powder, pepper and jeera powder, turmeric powder and salt. Mix well.
. Then add all the vegetables and mix it once again. Now add enough water to cover the vegetables. Add crushed kasthuri Methi.
. Stir well and check for salt and hotness. Cover with a lid. Cook on medium flame till the vegetables are soft.
. Remove and sprinkle a teaspoon of ghee on top of it and mix it well.
. Can be served with Chapati or with any Indian bread.

Note: You can also add any other vegetables like cauliflower etc.

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