Medium

Undhiyu masala

tablespoon

Water

glass

Salt

pinch

Whole wheat

Lemon juice

Soup spoon

White sugar

Turmeric powder

Chilli powder

Ginger-Garlic Paste

Cumin seed

Sunflower oil

tablespoons

Fresh coriander leave

gram

Corn

Eggplant

unit

Green bean

Potato

Sweet potato

Undhiyu

In a large mixing bowl, combine the wheat flour and a pinch of salt. Add water gradually and knead to form a smooth dough. Set it aside to rest

Cut the mixed vegetables into bite-sized pieces. Make sure they are all roughly the same size for even cooking.

In a large pot or deep pan, heat the oil over medium heat. Add cumin seeds and let them splutter

Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add the mixed vegetables, peas, and corn. Stir well.

Sprinkle Undhiyu masala, salt, turmeric powder, red chili powder, and sugar. Mix everything together and let it cook for about 15-20 minutes, stirring occasionally, until the vegetables are tender.

While the vegetables are cooking, divide the dough into small balls and roll them into thin chapatis. Cook them on a hot griddle until they puff up and turn golden brown. Keep them warm.

Once the vegetables are cooked, add chopped coriander, grated coconut (if using), and lemon juice. Mix well and cook for an additional 2-3 minutes.

Medium

40 min

Starter

Indian

Servings

4

Nutrition

/ per serving

Directions

Step #1

0

Step #2

0

Step #3

0

Step #4

0

Step #5

0

Step #6

20 min.

Step #7

0

Step #8

3 min.

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