Kerala vegetables - recipe
Ingredients
- Eggplant - 1 pcs
- Zucchini - 200 gr
- Potatoes - 450 gr
- Green beans - 100 gr
- Tomatoes - 450 gr
- Green onion - 8 pcs
- Vegetable broth - 2 beaker
- Butter - 50 gr
- Garlic (cloves) - 2 pcs
- Coriander (ground) - 2 tbs
- Zira (Kumin) - 0.33 tbs
- Turmeric - 2 tsp
- Chili powder - 0.25 tsp
- Parsley
- Salt
For 1 batch(es) (
)
Kerala vegetables Directions
Multicooker firm: VITEK
VT-4204
Preparation:
1. Heat oil in a bowl using Preheat mode.
2. Finely chop the garlic, green onion and put in a bowl.
3. Add coriander, cumin, turmeric, chili powder.
4. In the Browning setting, simmer, stirring occasionally, for about 5 minutes.
5. Cut the potatoes and eggplant into 2.5 cm cubes.
6. Cut the zucchini and tomatoes into slices.
7. Cut the green beans into 2.5 cm pieces.
8. Add potatoes, eggplant, beans, zucchini to the bowl and simmer for 5 minutes on Searing .
9. Add tomato slices, pour in broth, salt to taste.
10. Stir thoroughly, close the lid, simmer for 40 minutes in the Braising mode.
11. Serve garnished with parsley sprigs.
VT-4214,VT-4213
Preparation:
1. Put oil in a bowl and start the Browning program.
2. Put chopped garlic and finely chopped green onions in well-heated oil.
3. Add coriander, cumin, turmeric, chili powder.
4. Fry the spices, stirring occasionally, for 2-3 minutes.
5. Cut the potatoes and eggplant into 2.5 cm cubes.
6. Cut the zucchini and tomatoes into slices.
7. Cut the green beans into 2.5 cm pieces.
8. Place potatoes, eggplant, zucchini and beans in a bowl, lightly fry, stirring occasionally, for 5 minutes.
9. Add the tomatoes, cut into circles, pour in the broth, salt to taste.
10. Stir well, close the lid and turn on the Stew program for 40 minutes. Cook, stirring occasionally.
11. Serve garnished with parsley sprigs.