What you need:
1 cup Bansi Rava
1 Onion [finely chopped]
1 Tomato [diced]
Salt to taste
1 teaspoon chilli powder [spice can be adjusted accordingly]
Pinch of turmeric
1 tablespoon Vangibath Powder
1 cup Vegetables [ here I have used Carrot, Potato, and Peas]
1 tablespoon Lemon Juice
1 tablespoon of ghee
For Seasoning:
1/2 teaspoon Mustard
1/2 teaspoon Urad dal
1/2 teaspoon Channa dal
5 - 6 cashews [halved]
1 strand of Curry leaves
2 - 3 green chilli [ spice can be adjusted]
How to make it
1 Tomato [diced]
Salt to taste
1 teaspoon chilli powder [spice can be adjusted accordingly]
Pinch of turmeric
1 tablespoon Vangibath Powder
1 cup Vegetables [ here I have used Carrot, Potato, and Peas]
1 tablespoon Lemon Juice
1 tablespoon of ghee
For Seasoning:
1/2 teaspoon Mustard
1/2 teaspoon Urad dal
1/2 teaspoon Channa dal
5 - 6 cashews [halved]
1 strand of Curry leaves
2 - 3 green chilli [ spice can be adjusted]
How to make it
- Dry roast Bansi Rava till aromatic. Add in a teaspoon of ghee and vangibath powder and mix well.
- Heat little oil, add mustard, urad dal, channa dal and curry leaves.
- Add onions, chilli and cook till the onions get transparent.
- Add tomato, cook well.
- Add in salt, chilli powder, turmeric and mix well.
- Add in the vegetables and sautee until done.
- Add Bansi Rava and water [ one cup of Bansi Rava to one cup of water]
- Cover and let it cook till soft in low flame.
- Turn the flame off, drizzle lemon juice and coriander.