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| Main Ingredients | Brinjal, Bean sprouts |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 2 medium brinjals, cut into ½ inch cubes
- 1/2 cup bean sprouts
- 2 drumsticks, cut into 2 inch pieces
- 100 grams pumpkin, peeled and cut into small cubes
- 2 medium potatoes, peeled and cut into fingers
- 1/2 cup chopped French beans
- 1 cup fresh green peas
- Salt to taste
- 1 tablespoon oil
- 2 dried red chillies
- 8 curry leaves
- 1 tablespoon cumin seeds
- 1 teaspoon mustard seeds
- 10 garlic cloves
- 2 tablespoons chopped coriander leaves
Method
- Pressures cook all the vegetables with four cups of water. Open the lid and add salt and cook further for five minutes.
- Heat oil in a non stick pan. Add red chillies, curry leaves, cumin seeds, mustard seeds and crushed garlic. Saute for a minute. Add the tempering to the cooked vegetables and cook on low heat for two minutes. Garnish with coriander leaves and serve hot.
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