Preparation Time 20 Minutes

Cooking Time 30 Minutes

Total Time 1 Hour

Serve 4

Type of Recipe: Curry

Name of Author: Asmi Kadam

Ingredients:

• Vegetables:
  • Drumsticks
  • Green chana
  • 2 Potatoes
  • 2 Brinjal
  • ½ cup Green Peas
  • Lima Beans
  • Dolichos Beans
  • 1 Carrot
• For Masala Paste:
  • 1 Big Chopped onion
  • 1 Cup chopped Dry Coconut
  • 6 to 7 garlic cloves
  • ½ inch Ginger
  • ½ Cup Raw Peanuts
  • 4 tablespoon Sesame Seeds
• 1 Teaspoon cumin
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• 1 tablespoon red chili powder
• ½ teaspoon turmeric
• 1 teaspoon cumin coriander powder
• 1 tablespoon garam masala powder
• Salt
• 2 to 3 glass Water
• 2 tablespoon oil

 Method:

Clean the all vegetables. Cut the drumsticks, potatoes, carrots, dolicho beans and brinjals into the pieces.

Now will start for making masala paste. Heat the kadai on a low flame. Fry the onion, ginger and garlic with 1 teaspoon of oil. Dry roast the coconut, peanuts and sesame seeds. Once it cools, add all this in a mixer jar and make fine paste.

Now heat a kadai, add oil. Once oil heated, add mustard seeds, cumin seeds and asafoetida. Add some peanuts also. Fry the peanuts till change the color.

Now add masala paste on it. Fry it for 3 to 4 minutes. Add red chili powder, turmeric, cumin coriander powder and garam masala powder in it. Mix well. Now add all the veggies and salt on it. Stir well.

Add water. Mix well. Keep the lid on the kadai. Allow to boil. Boil it on a low flame.

Once it cooks, switch off the gas.

Serve this Bhogi subji with Bajra Roti.

Enjoy.

Thank you.

Have a wonderful day.