GAJAR MATAR One of the tastiest dishes of two winter vegetables carrots and peas. it is essential to cook it with the minimum masalas to retain the natural sweetness of both the vegetables. you can sprinkle some lemon juice in the end. i did on mine INGREDIENTS CARROTS 600 GM CUT IN THIN ROUNDELS FRESH PEAS 300 GM GINGER 2 IN FINELY GRATED GREEN CHILLIES 4 FINELY CHOPPED CUMIN SEEDS 1 TSP RAI 1 TSP TURMERIC POWDER ½ TSP CORIANDER POWDER 1 TSP SALT AS PER TASTE MUSTARD OIL 5 TBSP KASOORI METHI A GENEROUS PINCH METHOD • BRING MUSTARD OIL TO SMOKING POINT IN A WOK. REMOVE FROM FIRE FOR 1 MINUTE. PUT WOK BACK ON FIRE AND ADD CUMIN & RAI SEEDS. • ONCE THEY SPLUTTER ADD GRATED GINGER AND SAUTE FOR 2 MINUTES. • ADD FINELY CHOPPED GREEN CHILLIES AND SAUTE FOR A MINUTE. • ADD THE CARROTS AND PEAS AND SAUTEFOR 2 MINUTES ON HIGH HEAT. • ADD TURMERIC POWDER, CORIANDER POWDER AND SALT. MIX PROPERLY. • REDUCE THE FLAME TO SIMMER AND COVER THE WOK. • IT SHOULD BE READY IN AROUND 10 MINUTES. • NOW ADD POWDERED KASOORI METHI. • CHAPATTI/PARANTHA/RICE.
Posted on: Tue, 18 Mar 2014 10:06:48 +0000
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