|
Ingredients
|
Quantity
|
|
Curds
|
2 cups
|
|
Green chillies
|
6
|
|
Split Bengal gram
|
25gms
|
|
Split black gram
|
25gms
|
|
Cashewnuts
|
8
|
|
Cumin
|
10gms
|
|
Coconut
|
½
|
|
Green peas
|
225gms
|
|
Potatoes
|
225gms
|
|
Cauliflower
|
225gms
|
Boil potatoes till soft, peel and cut into cubes. Shell peas
and steam or boil. Wash cauliflower, cut into small pieces and steam or boil.
Grind the grams, cumin, coconut and green chillies into a fine pate. Add all
the vegetables to the paste. Add curds and cook over a slow fire (simmering
point ) for 5 minutes. Fry cashewnuts and use for garnishing.
