Bagiche ki sabziyan (2 portion recipe)

Shared by Chef Sartaj who is an expert in Indian and Mughlai Cuisine, I myself tasted this beautiful recipe by him during my visit to Pride Plaza Hotel, Aerocity. I can vouch for it, its simply yumm. You can read my entire review here and enjoy this wonderful recipe by Chef Sartaj.

Ingredients

• Brinjal: 100gm
• Lady Finger: 100gm
• Cauliflower: 100gm
• Red Pepper: 100 gm
• Green Capsicum: 100 gm
• Yellow Pepper: 100 gm
• Chopped Green Chilly: 10 gm
• Chopped Ginger: 10gm
• Chopped Garlic: 10gm
• Chopped Coriander: 10gm
• Dice tomato: 50gm
• Brown onion paste: 100gm
• Lemon Juice :10 ml
• Boiled Cashew paste: 50 gm
• Beaten   curd: 60gm
• Cumin Seeds: 2gm
• Vegetable Oil: 100ml
• Turmeric Powder: 5gm
• Red Chilli Powder: 10gm
• Cumin Powder: 5gm
• Coriander Powder: 10gm
• Raw Mangoo Powder: 5gm
• Salt: to taste
• Julienne ginger/Coriander leaves : for the garnish

Method

• Wash all the vegetables, and cut them in finger shape separately.
• Fry Brinjal, Lady Finger and Cauliflower separately.
• Take a pan, pour oil and heat it. Then put brown onion paste into the heated oil.
• Thereafter put turmeric, coriander and red chilli powder.
• Saute for 2 minutes.
• Now add beated curd into the mixture.
• Cook for 2 minutes.
• Add cashewnut paste.
• Then cook on low heat until the oil comes on top and is visible.
• The gravy is ready now.
• Take a fry pan, pour a tablespoon of oil, and add garlic, ginger and chilly to it.
• Add capsicum and bell peppers with diced tomato.
• Toss it and put all the fried vegetables.
• After that pour the gravy in same mixtures.
• Then dry all vegetables together.
• Lastly, put cumin powder, raw mangoo powder and lemon juice for taste.
• Now the vegetable is ready to serve with hot chapatti.
• Garnish the dish with ginger julienne and coriander leafs on top.