INGREDIENTS
Bread crumbs – dry / squeezed ( 2 bread slice )
Oil – 2 tsp
Asafetida ( heeng ) – a pinch
Mustard seeds – 2 gm
Red chili whole – 1
Curry leaves – a spring
Ginger chopped – 3 gm
Onion chopped – 20 gm
Carrot – 10 gm
Peas (shelled) – 10 gm
Lemon – 4 gm
Salt – 2 gm
METHOD
- Heat the oil in the non stick pan.
- Now sauté the asafetida, splutter the mustard seeds, add the whole red chili & chopped curry leaves.
- Add the finely chopped ginger, onion & green chilly sauté lightly. Add the vegetables & sauté a little.
- Add the squeezed fresh bread, salt & chili powder.
- Cook till the mass is dry.
- Serve hot garnished with grated carrots & a dash of lemon juice in a bowl.
