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DIWANI HANDI

A Sanjeev Kapoor idea, I liked it for the sour taste it creates.Its a good break from the usual!!

TP, this is the recipe that I had mentioned to you on chat a couple of days back.
Sis and Athena, maybe you want to try this as well! Good luck and tell me how it was….

INGREDIENTS

-Potatoes ….3 medium sized
-Carrots……3 medium sized
-French beans…10-12
-Brinjals…..4-6 small sized(baby ones are best)
-Onions….2 medium sized
-Ginger….1½ inch piece
-Garlic…..4 cloves
-Green peas….1/2 cup( I used frozen ones, you could use shelled)
-Fresh coriander leaves…a few sprigs
-Green chillies…2-3
-Oil….3 tbsps
-Red chilli powder…..1 tsp
-Turmeric powder…..1/2 tsp
-Salt……to taste
-Yoghurt….2 tbsps( I used slightly sour curd for taste)
-Garam Masala….1/2 tsp

You could add Broad beans about 10-12 and Fresh fenugreek leaves ½ bunch( I didn’t!) I am sure the leaves would help get better taste!

METHOD

1.Peel, wash and cut potatoes, carrots into half-inch sized cubes.String, wash and cut Fresh beans and broad beans diagonally (this cutting is cool!).Wash and slit brinjals into two.Peel, wash and thinly slick onions.Peel, wash and grind ginger to a fine paste.Wash and drain green peas.( If you are using frozen peas, add them later as always).
2.Clean,wash and chop fenugreek leaves and coriander leaves. Deseed and chop green chillies.
3.Heat oil in a handi, add onions, and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix.
4.Add yoghurt and stir-fry for two-three minutes. Now add all the vegetables and simmer, covered, until its cooked.
5.Add the fenugreek and coriander leaves and garam masala, stir and cook for another 2-3 minutes.

The curry goes well with Parathas if not any other bread.


P.S:- Alternatively, you could cook the beans, potatoes and carrots seperately and add them after yoghurt with other veggies.Just a suggestion!

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