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Vegetable chow chow
Method
- In one tsp hot oil, fry mustard, fenugreek and asafoetida.
- Grind with chilli powder. Reserve.
- Heat remaining oil.
- Fry chopped vegetables till nearly done.
- Add nuts and potatoes.
- Add salt and ground paste.
- Add lemon juice and a little sugar if wanted.
- Serve cold or hot with puris.
Ingredients:
200 gms. carrots, peeled, chopped
200 gms. french beans
2 potatoes, boiled, peeled, cubed
2 capsicums, chopped
1 tsp. chilli powder
1 tsp. mustard seeds
1 tsp. fenugreek seeds
½ cup peanuts/cashewnuts, cooked
1 tbsp. lemon juice
¼ tsp. asafoetida (hing)
4 tbsp. oil
Salt to taste
200 gms. carrots, peeled, chopped
200 gms. french beans
2 potatoes, boiled, peeled, cubed
2 capsicums, chopped
1 tsp. chilli powder
1 tsp. mustard seeds
1 tsp. fenugreek seeds
½ cup peanuts/cashewnuts, cooked
1 tbsp. lemon juice
¼ tsp. asafoetida (hing)
4 tbsp. oil
Salt to taste
RECIPES BY REHANA KHAMBATY
