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Ingredient
Palanga Ghadghada Tarkari (Spinach and Veggies Curry)
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Ingredient
Food ration :
+4 servingsCooking time :
20 minutes
2 cups
chopped spinach
1 cup
carrot
1 cup
radish
1.5 cup
yellow pumpkin
1.5 cup
flat beans (sem)
1 cup
chopped tomatoes
1 Tbsp
grated ginger
12-14
urad dal bodi
1
bay leaf
1/2 cup
boiled kaka chana
1.5 Tsp
cumin powder
1 Tbsp
coriander powder
1/2 Tsp
garam masala powder
1/2 Tsp
turmeric powder
1 Tsp
ponch phutan
2 Tbsp
refined cooking oil
1 Tsp
homemade ghee
Cooking instructions
* Step 1
At the onset, with 1/4 cup of water soak the masala powder mix. Fry the lentil bodi and set aside. In a pressure cook take all chopped veggies, kala chana, turmeric powder, salt and 1.5 cup of water. Boil for one whistle. Set aside.
* Step 2
Heat oil, add ponch phutan and allow to splutter. Add bay leaf, green chilli and chopped onion. Saute till there is no rawness of onions.
* Step 3
Add chopped tomatoes and grated ginger. Saute till tomatoes are soft. Now mix the prepared masala powder paste and cook on low flame till the masala separates from oil.
* Step 4
Add chopped spinach and cook for a minute. Mix the veggies and boiled chana, cover and cook for two minutes. Garnish with ghee, bodi chura and serve with rice/roti
Note: if there is a photo you can click to enlarge it
Tag
chopped spinach
Carrot
I/4 cup potatoes
Radish
yellow pumpkin
flat beans (sem)
small brinjal chopped
chopped tomatoes
grated ginger
Green chilli
urad dal bodi
bay leaf
onion, chopped
boiled kaka chana
cumin powder
coriander powder
/2 tsp red chilli powder
garam masala powder
turmeric powder
ponch phutan
refined cooking oil
Homemade Ghee
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
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