VEG RASHIDA

500 gms of mixed vegetables (mushrooms, baby corn, carrots, cauliflower, french beans)

Blanch cauliflower, carrots, french beans in hot water or 2 minutes.

Lightly fry mushrooms and baby corn.( in butter for 1-2 minutes)

Tempering: Heat two tbsp of oil, Fry mustard and jeera each 1/2 tsp. Add 1 tsp of ginger and garlic paste and one crushed and fried onion

Step 1: 2 tbsp desiccated coconut, 1 1/2 tsp salt, 1 tsp chilli powder, dhania , jeera, kalonji, amchoor powder, 1/2 tsp each of methi seeds, garam masala & paprika and 1/4 tsp haldi. gring all and add 2 tbsp cashewnut powder (cashews to be grind seperately)

Step2: 1 cup curds, 4 green chillies, 2 tbsp of fresh corainder leaves.

Method: Tot the tempering add the vegetables. SAute for 2 minutes. Add ingrd of step 1 and roast very well for abt 2 minutes.

Add ingd of step 2 and cook till oil comes up. Add little water and simmer for sometime till vegetables are tender.