|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
255gms
|
5.6kg
|
|
Carrots
|
115gms
|
2.8kg
|
|
Radish
|
225gms
|
5.6kg
|
|
Tomatoes
|
115gms
|
2.8kg
|
|
Cauliflower
|
225gms
|
5.6kg
|
|
Cumin
|
a pinch
|
30gms
|
|
Red chillies (without seeds)
|
2gms
|
50gms
|
|
Green chillies
|
5gms
|
115gms
|
|
Turmeric
|
a pinch
|
10gms
|
|
Onions
|
115gms
|
2.8kg
|
|
Ginger
|
a small piece
|
30gms
|
|
Garlic
|
3 flakes
|
15gms
|
|
Vinegar
|
15ml
|
340ml
|
|
Fat
|
15gms
|
340gms
|
|
Cloves, cinnamon
|
2gms
|
50gms
|
|
Salt
|
to taste
|
80 – 100gms
|
Clean and cut vegetables and boil with cinnamon, cloves and
salt. Grind turmeric, red chillies, garlic and cumin, using vinegar. Slit green
chillies. Grind onions coarsely. Heat the fat. Fry ground spices, add
vegetables, remaining vinegar, water and slit green chillies. Simmer for 10
minutes.
