1. Parwals (8Potala)
3-tomato ( 1 medium finely
4-onion ( 3 medium finely chopped)
5-ginger-garlic paste ( 3 tsp)
6-cumin seeds (1/3 tsp)
7-cumin coriander powder (1/2 tsp)
8- powder (1/3 tsp)
9-chili powder ( 1/2 tsp)
10-cinnamon & cardamom powder (1/3 tsp)
11-bay leaf ( 1 )
12- mustard oil (3tsp)
14-turmeric powder(1 teaspoon)
15-salt to taste.
16-Kasuri Methi – 1/2 tsp
Wash and peel the parwals & cut each parwal in two halves.
Peel the potatoes and cut into 1/6pieces.
Hit the gas, take a pan add 1 tablespoon oil into it, when the get hot lower the flame.
Add the vegetables into it . Fry till the veggies get tender as well as golden brown.
When the vegetables are fried , keep it aside in a plate. Take another pan,add 2 tablespoon oil.
When it starts smoking, add the cumin seeds and bay leaf. Wait till it splutters, and then add onion pieces.
Fry the onion for about 2-3 mins and then add ginger-garlic paste. Cook till it slightly reddens.
When the masala is ready add the fried vegetables. Fry for about 5 mins.
Add the cumin powder, coriander powder and chilli powder. Stir for 2 mins, add the boiled peas, and 1/2 cup water. Bring to a boil. Then add Kasuri Meth i, after 2 mnts , Add the cinnamon & cardamom powder, mix and remove from fire.
Garnish with coriander leaves and serve hot, with roti or rice.