Diwani Handi


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Diwani handi is a classic authentic royal vegetable preparation coked in a handi. The vegetables are tossed together with ginger, garlic paste and select masala powders. Once the vegetables are almost cooked add chopped coriander leaves and green chillies. Serve Diwani Handi hot with Hyderabadi parantha or roomali roti.

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Preparation Time: 
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Makes 4 servings
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Ingredients

3 potatoes (1/2 inch diamonds)
10 to 12 french beans (1/2 inch diamonds)
1 cup rangoon na vaal (broad field beans)
3 carrot (1/2 inch diamonds)
1/2 cup green peas
6 small sized brinjals (baingan / eggplant) , slit into 2
1 medium bunch fenugreek (methi) leaves (methi) , chopped
1/2 cup oil
3 onions , sliced
1 tsp ginger (adrak) paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
1 tbsp chopped coriander (dhania)
6 green chillies , chopped

Method
  1. Heat oil in a deep pan, add sliced onions and sauté till lightly brown.
  2. Add ginger paste, garlic paste and stir well for a minute.
  3. Add red chilli powder, turmeric powder and stir to mix well.
  4. Add chopped fenugreek leaves and cook for three to four minutes.
  5. Add the prepared vegetables and stir well.
  6. Add a cup of water and salt to taste and simmer till the vegetables are cooked.
  7. Once the vegetables are almost cooked, add chopped coriander leaves and green chillies.
  8. Cook till all the water has evaporated.
  9. Serve hot with hyderabadi parantha.
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This recipe was contributed by anu_bunny on 17 Apr 2015


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