Wednesday, March 6, 2013

Jain Vegetable Makhanwala

This North Indian gravy based vegetable can be served with any indian bread.

Jain Veg Makhanwala
 5 Tomatos
1 tbsp Cashew nut
1 tbsp watermelon seeds (magajtari beej)
1 tbsp milk creme
1.5 tsp black salt (sanchar)
1 tsp sugar 

1/2 cup green beans (fanasi)
1/2 cup green peas (watana)

2 tsp cooking oil 
2 tsp ghee
2 tsp rasoi magic no onion no garlic masala
1 tsp garam masala
1 tsp red chili powder

1 tsp Asafoeteda (hing)
1 tsp cumin seed (jeera)
2 dry red chilies


  1. Take chopped green beans and green peas in a bowl dipped in 1tsp salt water. Boil in a pressure cooker giving it a time of 3 whistles. Let it cool and drain all the water.
  2. In a mixture grinder jar, put tomatos, cashew nut, watermelon seeds, milk creme black salt and sugar. Blend it fine so that no chunks are seen.
  3. In a pan put oil and ghee. When it is medium hot add cumin seeds, Asafoetida and dry red chilies. Immediately pour the tomato puree.
  4. Add both the masalas to the gravy and let it cook until the oil starts to loosen. Keep steering at intervals.
  5. Now add the boiled vegetables. Add salt to taste as per requirement.

Garnish with chopped coriander leaves and serve hot.

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