Halwai March 22, 2021

Ingredients:

• 2 – medium Potatoes
• 2 – medium Onions
• 2 cups – Cauliflower
• 2 – medium Eggplant
• 1 cup – frozen peas
• 1- Carrot
• 1.5 cup – Cilantro
• 1 tbsp – Ginger
• 1 tbsp – Garlic
• 1 tbsp – Green chilli paste
• 1/2 cup – roasted Peanuts (crushed)
• 1 tsp – Cumin seeds
• A pinch of Asafoetida
• 1 tbsp – oil
• 1/2 tsp – Turmeric
• Salt to taste

Method:

  1. Chop all vegetables and a cup of cilantro into small pieces and wash them.
  2. Put all the vegetables in the pressure cooker, add enough water and boil it for 20-25 mins or 2 whistles.
  3. Make a paste of ginger, garlic and green chillies.
  4. Crush the roasted peanuts.
  5. Add ginger, garlic, chilli paste to the vegetables, and stir it for a minute.
  6. Add crushed peanut powder and stir.
  7. Mash the vegetables to make a thick gravy.
  8. Heat oil in a skillet, add cumin seeds and asafoetida.
  9. Add this to the mix vegetable. Let it boil for a while.
  10. Garnish with freshly cut cilantro.

Recipe courtesy of Nirali Dholakia