Raisabzi (Vegetables Tempered With Mustard Seeds)
|Cooking oil||3 Tablespoon|
|Ginger||1 1⁄2 Inch, chopped fine|
|Green chili||2 , deseeded and sliced or chopped|
|Turmeric powder||1⁄4 Teaspoon|
|Coriander powder||1 Teaspoon|
|Tomatoes||2 , chopped|
|Potatoes||3 , peeled and cubed|
|Garlic||10 Clove (50 gm), peeled but left whole|
|Tindas||2 , peeled and cut in halves|
|Brinjals||3 , cut in thick rings (Long Ones)|
|Bottle gourd cubes||7|
|Whole wheat flour||3 Tablespoon (Atta)|
|Mustard seeds||1 Teaspoon|
|Fresh coriander leaves||1 Tablespoon, washed and chopped|
Heat the oil and add the ginger and chillies.
Stirring continuously, allow them to brown lightly.
Add the turmeric and coriander powder and fry for a few seconds.
Add the tomatoes and fry till the fat separates.
Add the potatoes, garlic and a little water.
Cover and let the potatoes cook for about 5-7 minutes, then add the rest of the quicker vegetables and the waris.
Add salt to taste and 2 1/2 cups water.
Cover and simmer till all the vegetables are tender.
If at all you stir during the cooking time, do it gently so the vegetables don't start to disintegrate.
Mix the atta to a smooth paste with the water.
Add it to the vegetables.
Now you need to stir continuously but gently to prevent the atta sticking to the bottom.
Check the consistency of the curry.
If it is too thick, add a little water.
Boil for a few minutes; then remove from the fire.
Before serving, bring to the boil again.
Heat the oil and add the mustard seeds.
When they stop spluttering, add immediately to the vegetables.
Serve immediately, garnished with the fresh coriander.