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Cooking receipe to make mixed gujarati vegetables under category General Recipes. You may find some video clips related to this receipe below.
mixed gujarati vegetables
oondhiyoon
indian
4 tablespoons sunflower oil
1 teaspoon cumin seeds
1/2 teaspoon ajowan seeds
150g small aubergines quartered
150g small potatoes peeled and quartered
150g sweet potatoes peeled and cut into 3cm pieces
90g peas
90g carrot cut into 3cm pieces
90g yam peeled and cut into 3cm pieces
For the masala:
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon green chill) Il6/lced
150g coriander leaves chopped
150g fresh fenugreek leaves chopped
150g fresh coconut grated
1/2 teaspoon turmeric powder
1 teaspon sugar
salt
For the garnish:
120g fresh fenugreek leaves chopped
4 tablespoons gram flour
pinch of bicarbonate of soda
Pinch of ajowan seeds
water as needed
sunflower oil for frying
salt
Heat the oil in a large pan.
Add the cumin and ajowan.
When they change colour add all the vegetables.
Stir fry and mix well.
Add all the masala ingredients one after the other and mix.
Pour in a little water cover and cook on a low heat until the vegetables are done but not mushy.
In the meantime make the garnish.
Knead to a soft dough all the ingredients except the oil.
Heat the oil in a deep kadai or wok.
Make small cherry sized balls of the dough and deep fry until golden.
Drain and remove onto absorbent paper
Check that the centres are cooked.
If not reduce heat and refry.
Serve very hot with the garnish on top.
This recipe comes from the state of Gujarat. It has bee simplified keeping the non availability of some of the ingredients outside India in mind.
Serves 4
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