Undhiyo

Course : Curry
Serves: 1
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Ingredients:

---FOR VEGETABLES---
1 tablespoons papdi
1 medium potato
1 medium Onion
1 medium raw banana
1 medium tinda -- chopped into chunks
1 Cup peas
---FOR MASALA 1---
1 medium coconut
1 teaspoon coriander
1 medium Onion -- finely chopped
1 teaspoon besan -- (roasted)
1 teaspoon dhania-jeera
1 teaspoon haldi
1 teaspoon hing
1 teaspoon red chile powder
1 teaspoon jaggery
1 teaspoon cocum
1 medium tomato
---OR MASALA 2---
1 medium coconut
1 teaspoon coriander
1 teaspoon besan powder
1 teaspoon dhania-jeera
1 teaspoon ginger
1 medium green chile
1 cloves garlic
1 teaspoon haldi
---OR MASALA 3 * ---
1 medium coconut
1 teaspoon coriander
1 teaspoon besan
1 medium Onion
1 medium tomato
1 teaspoon haldi
1 teaspoon hing
1 teaspoon salt
1 teaspoon red chile powder
1 teaspoon jaggery
 

Preparation / Directions:

* This 3rd Masala goes well with Potato - Cauliflower and Peas Mix masala in vegetable and allow to steam. This depends on cooking time. Potatoes take longer to cook than Onions or Papdi, and should therefore be put in first. Make a slight gravy of the same masala and pour onto the vegetables. Mix and serve.


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