I was planning to make some subji with Idli than the usual making the same old chutney or sambhar. I love something tangy and spicy to go with Idlis as they are bland, so this is one of them, As Tomatoes are usually bit of tangy and the spiciness always go very well with it and here I ended up in a simple recipe with tomatoes,
- 4 Tomatoes
- 1 onions
- 1 cup peas
- 1 carrot
- 4 to 5 dwarf beans
- 2 garlic pods
- 3 to 4 sprigs of coriander leaves
- salt as required
- 2 to 3 tbsp oil
- 1 tsp mustard seeds
- 2 to 3 tbsp fresh coconut
- 4 to 5 cashew nuts
- 1 tbsp poppy or khuskhus seeds
- 4-3 Guntur-Badgi Red chillies
- 1 tsp Coriander powder
- 1/2 tsp cumin powder
- 1 tsp Garam masala powder
- Take a wok heat oil and add the mustard seeds as they splutter add the finely chopped onion & garlic pods and fry for 2 to 3 minutes.
- Then add the chopped Tomatoes, carrots and beans and fry for few minutes, sprinkle little salt over it and close the lid and allow it to cook.
- meanwhile in a mixer Grind all the ingredients under To grind into a smooth paste.
- Once the subjis i mean veggies are completely cooked add the ground paste and pour 2 cups of water and allow it boil for few more minutes until the raw smell disappears,
- Add more water if necessary that is if the gravy becomes too thick, then add the required amount of salt, but just do not forget that you have already added a little bit of salt for the vegetables to get cooked faster. So, be careful when adding salt and finely chopped coriander leaves to garnish.
- Serve it with hot idlis or dosas or chapatis