More recipes at http://www.bhavnaskitchen.comhttp://www.indianrecipevideo.comhttp://www.veggierecipevideos.com***********************************************************************************RECIPE DESCRIPTION:Ingredients Red bell pepper 1⁄3 Cup (5.33 tbs), chopped Green bell pepper 1⁄3 Cup (5.33 tbs), chopped Cauliflower florets 1 Cup (16 tbs), chopped Cabbage 1⁄2 Cup (8 tbs), chopped Frozen green peas 1⁄2 Cup (8 tbs) (Fresh or frozen may be used) Peas 1⁄3 Cup (5.33 tbs) (split skinless dry peas) Tomatoes 4 Medium, quartered Raw banana 1 Cup (16 tbs), cut into 1-inch slices Eggplant 1⁄3 Cup (5.33 tbs), chopped Water 1 Cup (16 tbs) Salt To Taste Oil 2 TablespoonFOR THE MASALA Oil 2 Tablespoon (For frying) Cumin seeds 1 Tablespoon Asafoetida 1 Pinch Coriander powder 1⁄2 Tablespoon Cumin powder 1⁄2 Tablespoon Red chili powder To Taste Garam masala To TasteFOR GARNISH Lime juice 1 Tablespoon (juice of 1/2 lime) Coriander leaves 1⁄2 Bunch (50 gm), chopDirectionsMAKING 1. In a pressure cooker add water, dried peas, frozen green peas, red and green bell peppers, egg plant, cabbage, cauliflower, raw banana and tomatoes. Add salt and oil so that the vegetables do not get over cooked. Cover and cook on high heat for a while. Once the pressure is released from the cooker, turn off the heat and wait for a while till you open the pressure cooker. 2. Mash all the cooked vegetables. 3. In a separate pot add the oil, add the cumin seeds, asafoetida, 1 tablespoon mix of coriander and cumin powder, red chili powder to taste. Then add the cooked and mashed vegetables and give it a good stir. Add some garam masala and cook for a while. Cover it and cook for about 2 or 3 minutes. 4. Once done turn off the heat and squeeze the juice form a fresh lime and sprinkle freshly chopped coriander leaves. SERVING 5. Serve warm with freshly cut cucumber and lime slices along with a pav.
