This is an interesting and delicious recipe from Suma of VeggiePlatter (http://veggieplatter.blogspot.com/2010/04/kulchas-and-carrot-beans-in-peanut.html). I have just fallen in love with this masala base. I altered the gravy base by substituting the peanuts with Putnalu (Roasted Chana Dal), red chillies with green chillies and adding chana dal, urad dal, and coriander leaves for this recipe to suit our taste. I also added a few peas to the mix and the result was an irresistable gravy to go with ajwain puris which I made. 

Nupur of One hot Stove has announced an event called Blog Bites #3 - Adaptation (http://onehotstove.blogspot.com/2010/04/blog-bites-3-adaptation.html) where a recipe needs to be adapted from another blog and the main ingredient/s needs to be changed or a new ingredient needs to be added to get a different recipe. And this gravy subji perfectly fits into the theme. Check it out.

Ingredients -


Carrots (chopped) 1 cup
Beans (stringed and chopped into 1 inch pieces) 1 cup
Peas (shelled) 1/2 cup
Onion medium (finely chopped)1
Tomato large (Cubed) 1
Turmeric 2 pinches
Sambar powder 1 tsp (Home made or store bought)
Vangibath powder 1 tsp (Home made or store bought)
Salt as per taste
Seasoning (Oil 2 tsp, Jeera 1 tsp, Mustard seeds 1 tsp, Curry leaves)

For gravy -

Sesame Seeds 2 Tbsp
Putnalu (Roasted Chana Dal) 1/2 cup
Chana Dal 2 tsp
Urad Dal 2 tsp
Green Chillies 4-5 (as per taste)
Coriander Leaves

Method Of Preparation - 

In a pan, dry roast Sesame seeds, Putnalu (Roasted Chana dal) , Chana Dal, Urad Dal. Grind them to a fine paste along with green chillies and coriander leaves to make the gravy base.

In a skillet, add the seasoning and after the mustard splutters, add the finely chopped onions and saute them to a golden brown color. 

Add the cubed tomatoes and saute them until they become mushy. Add the turmeric, cut beans, chopped carrots, and peas and add a little water and cover with a lid allowing the veggies to boil. Alternatively the veggies can be boiled in a microwave by adding a cup of water to speed up the cooking process.

After the veggies are almost cooked, add the Sambar powder, Vangibath powder and salt. Mix well and add water to adjust the gravy consistency as required. 

Serve this gravy with some delicious Ajwain Puris (Ajwain added to the puris for easy digestion and a mild flavor) to have a wholesome meal!!

Serves 6 adults

Preparation Time 25 min
Posted by Harini on Tuesday, May 4, 2010

4 comments

  1. Priya Says:
  2. Gravy looks prefect and love the addition of roasted channa dal instead of peanuts, fantastic side dish for rotis..

     
  3. Nupur Says:
  4. Thanks for the entry- looks delicious!

     
  5. Nithu Bala Says:
  6. Wow! great..just yesterday evening I made the similar curry. I'l be posting that soon..Your gravy makes me drool..very nicely presented..

     
  7. Ms.Chitchat Says:
  8. Nice gravy.Sounds delicious and I loved the click too.

     
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