Monday, June 23, 2014,3:34 PM
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PrintVEGETABLE MASALA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind all the ingredients for the masala, adding water as required, into a fine paste.
- Heat the oil in a non-stick kadai and saute the onion on a medium heat until golden.
- Stir in all the vegetables one by one. Add the salt and water and bring to the boil. Lower the heat, cover, and cook until the vegetables are tender.
- Stir in the tamarind pulp and masala paste, then simmer for 2 minutes. Garnish with the coriander leaves.
INGREDIENTS
- 4 teaspoons sesame oil
- 2 medium-sized onion, sliced
- 750 grams cauliflower, broken into florets
- 50 grams peas
- 2 medium-sized carrot, diced
- 10 French beans, chopped
- 2 teaspoon salt
- 1 tablespoon tamarind pulp
- 4 tablespoons chopped fresh coriander leaves
For the masala
- 4 tablespoons grated fresh coconut
- 1 tablespoon ground coriander
- 1 tablespoon red chilli powder
- 1 tablespoon garam masala powder
- 1 teaspoon ground turmeric
- 2 teaspoon minced ginger and garlic
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