Ingredients vegetarian 2 servings

• 1 cup each of of chopped brinjals, ridged gourd, carrots, onions, cabbage, raddish
• 15 pods of garlic
• tamarind (1/2 a lemon size)
• 10 green chillies
• salt to taste
• a pinch of hing
• oil for frying
• mustard and curry leaves for seasoning

Directions

1. Heat oil in kadai and fry all the ingredients one by one till they cook well in oil without adding any water.
2. Keep stirring so that it does not stick to the bottom and till the oil shows up.
3. When vegetables are done allow to cool and grind them in a blender a little coarsely.
4. Season with mustard and curry leaves and hing.
5. Serve it with hot rice and ghee

Comments

sneha

when the vegetables are finely chopped they cook easily on low flame and so you dont need to steam them.it tastes better when stir fried as it is and usage of oil is your choice.can be stored for at least a week but use more oil if u need to store longer

harinisridhar

dear sneha nice and good receipe but one doubt, can i steam the vegetables in the oven and then stir fry for a minute with little oil and grind to a chutney will this be ok if i keep in a fridge for a long time, if so how many days pls help