Suhana Alu, Mutter!!!
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Keep the peas boiled before starting the cooking, it saves the time, of cooking.
alu should be cut in to thin long pieces so that it cooks early.
use a nonstick kadai, in which only 1 tsp of oil is sufficient for the cooking.
- Cut alu and capsicum in to small pieces.
- Chop the onion too.
- First put 1 tsp of oil in the kadai.
- Switch on the burner
- Put jeera and hing.
- Then add chopped onion.
- Fry well till it becomes golden in colour( semitranspernt)
- Add alu, capsicum, and peas
- Fry well, make the burner sim
- Keep the pan closed.
- Leave it for 10 mins,
- Then add chopped tomato and add the tomato sauce.
- Stir well.
- Add 1 cup of water.
- Add grated ginger.
- Add chilli powder and salt and garam masala.
- Stir wll, let all the ingredients cook well.
- Garnish with coriander leaves.
- Serve hot with chapathis, rotis or pooris.
This recipe was contributed by veenahegde on 09 Oct 2003
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