Godrej Sahi Shuruaat Cook Book

Varhadi Rassa Executive Chef Chef Ingredients Dry roast coconut and onion, add coriander and mint leaves and grind them all to form a smooth paste. Heat the oil, add mustard seeds, bay leaf, cinnamon stick, green chilli. Add ginger garlic paste and sauté for a minute. Add onion and coconut paste and sauté till golden brown. Add tomato puree and cook well. Add salt, turmeric, red chilli powder and coriander powder. Wash , clean and cut all the vegetables in small cubes and boil them separately. Add it in the gravy. Mix it well and cook for 20 to 30 mins. Add garam masala and water as per requirement. Bring it to a boil and garnish with coriander leaves. Serve hot with steamed rice. Method Carrots - 100g Beans - 100g Potatoes - 100g Cabbage - 150g Onions - 2nos Tomatoes (Puree) - 2tbsp Coriander leaves - Handful Mint leaves - Handful Green chilly (chopped) - 3nos Ginger garlic paste - 3tsp Garam masala - 2tsp Coriander Powder - 1tsp Red chilli powder - 2tsp Turmeric powder - 1tsp Salt - as per taste Mustard seeds - 1tsp Cinnamon - 1 inch Bay leaf - 1 Grated coconut - 6 tsp Godrej Groundnut Oil - 2 tbsp 50