- Heat a pan with oil. Add coconut, cashew,onion,tomato, Cinnamon,cloves, cardamom, mace,red chilli powder, corinader powder, fennel seeds,ginger garlic,oil and allow them to become light brown and aromatic. Add garlic, ginger and onions. Fry till onions become light brown. Add the tomatoes and the spice powders along with a pinch of salt. Mix well. Cook till mushy. Let cool and grind to smooth paste along with 2 tablespoon grated coconut and 5 cashews presoaked in water for 20 mins. Heat a pressure pan. Add oil. Now add fennel seeds, onion, curry leaves and mint leaves. Fry till onions become pink. Add the ½ chopped tomato. Cook for 2 mins. Add all veggies along with soy chunks. Add the ground paste along with 1 c water and salt. Mix well. Simmer for 3-4 mins. Then close the cooker with the weight on and let it cook for 2 whistles on low flame. Let pressure release of its own. Once done, open and mix well. Garnish with coriander leaves and serve hot.
Veg salna
#myrecipe
#FoodismSummerBonanza
By Shaalini Shaalu
Mar, 18th
509
Servings
4 persons
Cook Time
30 minutes
Ingredients
18
- 20
Ingredients
- Carrot
- Beans
- Soya chunks
- Onion
- Tomato
- Curry leaves
- Fennel seeds
- Oil
- Salt
- Water
- Mint
- Coconut
- Cashew
- Mace
- Red chilli powder
- Corinader powder
- Cinnamon
- Cloves
- Cardamom
- Ginger garlic
