Veg chunks in tomato gravy

1 servings

Ingredients

Quantity Ingredient
2 Potatoes scrubbed clean
1 Capsicum
2 smalls Courgettes; (or cucumbers)
1 Tomato
1 Onion
2 Baby corns
1 Carrot
4 Florets cauliflower; (4 to 5)
1 Spring onions
1 tablespoon Coriander chopped fine
1 tablespoon Cabbage thinly shred
4 Tomatoes; dipped in boiling
; water for 5 minutes
1 teaspoon Ginger and garlic grated
1 Onion finely chopped
1½ cup Water; (in which tomatoes
; were soaked)
1 tablespoon Cornflower mixed in 1/2 cup water
1 tablespoon Butter
¼ tablespoon Oregano
1 tablespoon Red chilli powder
2 teaspoons Sugar
¼ teaspoon Clove-cinnamon powder
Salt to taste.

Directions

FOR GRAVY

For Gravy :

Skin tomatoes, Puree or grate.

Heat butter in a deep pan, add ginger garlic and chopped onion.

Fry for a minute. Add puree, and all other ingredients, stirring continuously.

Bring to boil. Simmer about 7-8 minutes, keep aside.

Vertically quarter the potatoes, capsicum, courgettes, baby corn (keep whole if very small), tomatoes, carrot and onions.

Cook the potatoes, corn, courgettes, carrot, onion, capsicum, in a colander over steam, till firm but done. In a casserole, pour the gravy. Place the assorted vegetables in it, press down gently.

Garnish with cabbage, coriander and spring onion. Dot with butter.

Grill under griller till gravy sizzles.

Serve hot with plain or brown bread toasts.

Making time : 45 mins.

Serves : 4-5 persons.

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