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PrintTAWA VEGETABLES
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- Steam the bitter gourds, snake gourds and gherkins. Set aside.
- Heat the oil in a non-stick kadai. Add the aubergines and okra and toss. Cook on a medium heat for 2 minutes.
- Add the potatoes and continue to cook for 2 minutes. Add the button onions and mushrooms and cook for a further 2 minutes. Mix with the gourds and gherkins.
- Heat the remaining oil in another kadai. Add the chopped onions and ginger and saute for 1 minute.
- Stir in the green chillies, chilli powder, ground coriander, pureed tomatoes, salt and mango powder. Cook until the oil surfaces.
- Heat a griddle. Place half the cooked vegetables on the griddle, along with half the prepared curry. Stir and cook until the vegetables are well coated.
- Repeat the process with the remaining vegetables and curry. Garnish with the coriander leaves.
INGREDIENTS
- 2 bitter gourds, peeled, seeded and cut into batons
- 4 medium-sized snake gourds, halved
- 8 gherkins, halved
- 4 tablespoons sesame oil
- 6 small aubergines, each cut into four lengthways
- 10 okra, each cut into four lengthways
- 10 baby potatoes, boiled
- 10 button or pearl onions
- 10 button mushrooms, quartered
- 6 medium-sized onions, chopped
- 3.5cm piece root ginger, chopped
- 6 green chillies, seeded and chopped
- 1 teaspoon red chilli powder
- 2 teaspoon ground coriander
- 8 medium-sized tomatoes, pureed
- 1 teaspoon salt
- 4 teaspoons mango powder
- 50 grams fresh coriander-leaves, chopped
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