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23 June 2014,16:32 by
D.Sumithra

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TAWA VEGETABLES

Serves :
3

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Steam the bitter gourds, snake gourds and gherkins. Set aside.
  • Heat the oil in a non-stick kadai.  Add the aubergines and okra and toss. Cook on a medium heat for 2 minutes.
  • Add the potatoes and continue to cook for 2 minutes. Add the button onions and mushrooms and cook for a further 2 minutes. Mix with the gourds and gherkins.
  • Heat the remaining oil in another kadai. Add the chopped onions and ginger and saute for 1 minute.
  • Stir in the green chillies, chilli powder, ground coriander, pureed tomatoes, salt and mango powder. Cook until the oil surfaces.
  • Heat a griddle. Place half the cooked vegetables on the griddle, along with half the prepared curry. Stir and cook until the vegetables are well coated.
  • Repeat the process with the remaining vegetables and curry. Garnish with the coriander leaves.

INGREDIENTS

  • 2 bitter gourds, peeled, seeded and cut into batons
  • 4 medium-sized snake gourds, halved
  • 8 gherkins, halved
  • 4 tablespoons sesame oil
  • 6 small aubergines, each cut into four lengthways
  • 10 okra, each cut into four lengthways
  • 10 baby potatoes, boiled
  • 10 button or pearl onions
  • 10 button mushrooms, quartered
  • 6 medium-sized onions, chopped
  • 3.5cm piece root ginger, chopped
  • 6 green chillies, seeded and chopped
  • 1 teaspoon red chilli powder
  • 2 teaspoon ground coriander
  • 8 medium-sized tomatoes, pureed
  • 1 teaspoon salt
  • 4 teaspoons mango powder  
  • 50 grams fresh coriander-leaves, chopped

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