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Easy to prepare vegetarian recipe
Published On: 10 Jul 2014
Cube the brinjal, capsicum, potatoes & onions.
Heat oil in a pan and fry the brinjal pieces on a low flame (without adding water and with the pan covered) until they are browned and cooked.
Remove from the pan, drain and set aside.
In the same oil, lightly fry the capsicum for 2 - 3 minutes. Remove from the pan , drain and set aside.
In the same oil add the cubed onions and whole green chillies and sauté till the onions turn soft and translucent. Remove from the pan, drain and set aside.
In the same pan fry the minced garlic, chopped ginger, turmeric powder, powdered mustard seeds (use a mortar & pestle to powder the mustard seeds), salt, vinegar and 3 - 4 tsp water and cook for 2 - 3 minutes.
Cook the masala till the water has dried up.
Add the brinjal, capsicum, onions and potatoes and cook for another 1 - 2 minutes.
Turn off the gas and add the sugar and chopped coriander leaves and mix well.
Serve with roti.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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