- Make Mustard Paste Soak the mustard in 1 tablespoon water for 15 minutes. Drain and grind the mustard into a paste, adding upto 1 more tablespoon of water, to make a thick paste Fry the Urad Dal Badi Heat Ghee. Add the badi in batches. Fry over medium heat for 2-3 minutes, till they turn brown, turning them over every now and then so that both sides are fried. Drain excess ghee using a slotted ladle, and remove the fried badi. Place the urad dal badi on a small colander lined with kitchen paper, to drain. Set aside till required. Preparation Wash, drain and dry the vegetables. Peel the raw banana and slice it into 2 cm long slices. As it will begin to blacken, immediately place the slices in a bowl of water. Drumstick may be sliced into 2 cm lengths, after removing any fibre that juts out at the sides. However don't peel the drumsticks. Cut the ends off the parwal and slice into 2 cm lengths. Keeping all the vegetables to a uniform thickness and length will help them cook evenly. Wipe away any water clinging to the vegetable slices so that they are dry when added to the cook pot Grate fresh coconut. Peel and grind ginger into paste.Separately powder each type of spice that is required in powdered form, such as coriander and black pepper. Shred the moringa leaves. Heat the ghee. Once hot, turn the stove heat to low, add the panch phoron mix all together and allow the seeds to burst Add coriander powder and black pepper powder, stir and saute for 5 seconds Add sliced vegetables and stir well. Stirring and mixing the spices into the vegetables is important, otherwise the spices will catch and char at the bottom of the pan. Cook the vegetables for about 3 minutes, stirring occasionally. you may see water being let out from the vegetables into the pan after about 3 minutes. Add the mustard paste, stir it well into the vegetables. Add the moringa leaves. Add ginger paste, turmeric and jaggery powder, stir them in. Add one and half cups of water.and add salt. Bring the water to a boil, then reduce the heat to low and allow the curry to simmer, covered for about 15 - 20 minutes, until there is just enough water left in the pan to prevent the curry becoming totally dry, and vegetables are tender and cooked. Add the urad badi that you had fried and kept ready earlier. Add the fresh coconut. Add a little ghee from the sides of the pan, so that it melts by the time it reaches the vegetables. Allow to cook for 2 minutes, stirring frequently so that the vegetables do not catch at the bottom of the pan. Transfer to a serving dish and serve hot.
Vegetable besara
#myrecipe
By Shaalini Shaalu
Jan, 29th
626
Servings
4 persons
Cook Time
25 minutes
Ingredients
17
- 19
Ingredients
- Mustard
- Water
- Urad dal
- Ghee
- Cumin
- Fennel seeds
- Fenugreek
- Kalonji
- Coriander powder
- Pepper powder
- Green Banana
- Pointed gourd
- Drumstick
- Methi leaves
- Turmeric powder
- Ginger garlic paste
- Jaggery
- Salt
- Coconut
