|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
225gms
|
5.6kg
|
|
French beans
|
115gms
|
2.8kg
|
|
Carrots
|
115gms
|
2.8kg
|
|
Brinjals
|
115gms
|
2.8kg
|
|
Red chillies
|
10gms
|
250gms
|
|
Fenugreek
|
¼ tsp
|
15gms
|
|
Mustard seeds
|
½ tsp
|
15gms
|
|
Turmeric
|
½ tsp
|
15gms
|
|
Asafoetida
|
a pinch
|
10gms
|
|
Salt
|
to taste
|
100gms
|
|
Lime (juice)
|
½ to 1
|
12 to 15
|
|
Ground nut oil
|
50ml
|
1.25lit
|
Boil and peel the potatoes. Wash
other vegetables and cut them in longish strips. Heat groundnut oil (setting
aside a little for roasting spices) in a pan and add turmeric powder,
vegetables strips. Potatoes and salt and cook on a very low fire, stirring at
intervals. In a separates vessel, heart remaining oil and roast chillies,
fenugreek, mustard seeds and asafoetida. Grind the roasted spices (using a
little water) into a thick paste. Add the spices to vegetables when they are
tender and simmer for another 10 minutes. Remove from the fire and add lime
juice and mix.
