2 Ways Sabzi

Aloo Matar Gajar Sabzi

Servings - 2 - 3

INGREDIENTS
Oil - 30 Milliliters
Cumin - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Green Chilli - 1 teaspoon
Asafoetida - 1/4 teaspoon
Onions - 75 grams
Tomato - 95 grams
Turmeric - 1/2 teaspoon
Carrot - 190 grams
Green peas - 155 grams
Potatoes - 375 grams
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Garam masala - 1/2 teaspoon
Coriander - 2 tablespoons
Wheat flour - 190 grams
Water - 120 milliliters

PREPARATION
1. Heat 30 milliliters oil I a pan, add 1 teaspoon cumin, 1 teaspoon ginger garlic paste, 1 teaspoon green chilli, 1/4 teaspoon asafoetida and stir well.
2. Now, add 75 grams onions and saute until the onions turn soft and light golden brown.
3. Add, 95 grams tomato and cook 5 - 7 minutes.
4. Then,, add 1/2 teaspoon turmeric and mix it well.
5. Now, add 190 grams carrot, 155 grams green peas, 375 grams potatoes admix it well.
6. Add, 1/2 teaspoon red chilli, 1 teasoon salt, 1/2 teaspoon garam masala and mix well.
7. Cover it with lid and cook for 10 - 15 minutes.
8. Now add, 2 tablespoons coriander and mix it well.
9. In a mixing bowl, add 190 grams wheat flour, 120 milliliters water and knead it into a smooth soft dough.
10. Take a medium size ball from the dough and roll the ball into circular shape.
11. Now, Heat a tawa, place roti on it and Cook for 1-2 mins until the roti starts to puff up and the underneath is brown in places. Flip the roti over and cook on the other side for 1 minute.
12. Serve hot with roti.

Karela Aloo

Servings - 2 - 3

INGREDIENTS
Bitter gourds - 550 grams
Salt - 1 teaspoon
Fennel seeds - 1 teaspoon
Nigella seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Water - 1 litre
Oil - 30 milliliters
Oil - 30 milliliters
Onions - 240 grams
Turmeric - 1/2 teaspoon
Potatoes - 450 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon

PREPARATION
1. Cut bitter gourds from both sides, cut it half from middle and chop in small pieces each side with the help of a knife.
2. In mixing bowl, add 550 grams bitter gourd, 1 teaspoon salt and mix it well.
3. Rest for 10 - 12 minutes.
4. In small bowl, add 1 teaspoon fennel seeds, 1 teaspoon nigella seeds, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon fenugreek seeds and mix it well. Keep aside.
5. In bowl of bitter gourd, add 1 litre water and wash it well.
6. Transfer this into a another bowl and keep aside.
7. Heat 30 milliliters oil in a skillet, add the washed bitter gourd and mix it well.
8. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color.
9. Remove it from heat and keep aside.
10. Heat 30 millilitres oil in a another skillet, add the prepared seeds mixture and stir for 2 - 3 minutes.
11. Then, add 240 grams onions and fry till translucent or until it turns golden brown in color.
12. Add 1/2 teaspoon turmeric and mix it well.
13. Now, add bitter gourds in it and mix it well.
14. Cover it with lid and cook for 7 - 8 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Add 450 grams potatoes and mix it well.
17. Cover it with lid and cook for about 5 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon salt, 1 teaspoon red chili and cook it for 10 minutes.
20. Serve hot.