Ingredients
Table -1
3/4 cup - rice
1/4 cup - toor dhal
pinch- tumeric
1/2 -tsp -salt
Table -2
4-5nos- redchilies
1 tbs -corrinaderseeds
10 nos - pepper
1 tsp - cumin seed
Table -3
3 tsp - ghee
2 cup - mixed vegetables(carrot,beans,peas,manga,drumstick....)
3 nos - cloves
1 no - bayleaves
2 nos - cardomon pods
1 no - onion(cut length-wise)
15 nos -cashews
1/4tsp -cinnamon
1 limesize -tamarind (soak in water)
salt to taste
chili flakes(optional)
cliantro for garnishing
Instructions
Step1. Pressure cooker the ingredients from table-1(rice,dhal,salt and tumeric) with 3 cup of water for about 4-5 whistles.Keep aside.
Step2. In a pan fry the ingredients from table-2(chili,corrianderseed,pepper and cumin)
Step3. Once it pop out and turns slightly brown, make it cool down completely.
Step4. Grind this ingredients and keep aside.
Step5. Heat in a big wok 2 tsp of ghee when it turns heat add bayleaves,cloves,cinnamon and cashew
Step6. Fry for few minutes then add onion fry until golden brown.
Step7. Then add 1/2 cup of water and add the grinded ingredients from table-2.
Step8. Let it cook for 2-3 mins then add the tamarind puree and cook for another couple of mintues.
Step9. Now add the vegetables with 1 cup of water(or more) . Let the vegetable cook well.
Step10. Check for the salt, after the vegetables are well cooked add the cooked food from table-1.
Step11. Make the stove simmer and cook for 5-10 mins until it get well mix with all the flavors.
Step12. Finally add 1 tsp of ghee and garnish with cliantro.
Step13. Serve warm.
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