Vegetable 65
Serving - 4
INGREDIENTS
Water 800 millilters
Yam - 200 grams
Raw banana - 150 grams
Dry red chili - 4
Water - 40 milliliters
Pineapple - 200 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Corn flour - 30 grams
Oil - for frying
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Cumin - 1/4 teaspoon
Curry leaves - 12-15
Garlic - 1 tablespoon
Green chili - 1 tablespoon
Curd - 50 grams
PREPARATION
- In a pan add 800 milliliters water, let it come to boil.
- Then, 200 grams yam, 150 grams raw banana stir and boil it for 3-5 minutes.
- Now, In a small bowl add 4 dry red chilies, 40 millilitres water and soak for 30 minutes.
- Transfer soaked red chilies in blender jar along with water and blend to a smooth paste.
- Take a mixing bowl, add boiled vegetables, 200 grams pineapple, 1 teaspoon salt, 1/2 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, 30 grams corn flour and mix all ingredients well .
- Marinate for 10-15 minutes.
- Heat sufficient oil in a heavy skillet and deep fry the marinated vegetables until golden brown and crispy.
- In a pan add 1 tablespoon oil, 1/4 teaspoon mustard seeds, 1/4 teaspoon cumin, 12-15 curry leaves, 1 tablespoon garlic, 1 tablespoon green chili, stir once and cook for 2 minutes.
- Now, add prepared chili paste, 50 grams curd stir properly.
- Then, add fried vegetables, mix and combine all ingredients together.
- Serve hot.
