Recipe for Vegetable Angara
Posted by Chef Swaminatha Sharma
Boil 1 cup of vegetables finely chopped. Beans, carrot, capsicum, Gobi and Green Peas with little salt, drain and keep aside.
In a kadai, add oil, saute, Jeera 1tsp, 1 slit green chilly, cinnamon, 1 bay leaf, 3 cloves, 2 cardamons, 1 big sliced Onion, 1 tsp ginger-garlic paste, 1-tomato chopped, 1 handful of Cashews one by one until meshy. Allow to cool and grind to fine paste. Add 1/2 glass water, mix well and strain it.
In a Kadai, add oil, splutter 1 bay leaves, and add the mixture and cook for 2 mins. Now add the cooked vegetables and mix well again. Add 1/2 tsp of Aaharam Red Chilly Powder, 1/2 tsp of Turmeric powder, 1/2 tsp of Coriander Powder and 1/2 tsp of Jeera powder. Mix well and check for water consistency and add water if necessary. Cover and cook for 3 mins. Remove lid, sprinkle 1/2 tsp of fresh Garam Masala, Kasuri Methi and finely chopped Coriander Leaves. Serve hot with Naan / Roti / Phulkas. Your Chef's Speical Vegetable Angara is ready. Serve with Pride - Serve with Joy.
