Serving:4 | Type: Tiffin-Side dish
Ingredients:
| Celery(diced) | -2sticks |
| Small Round Eggplant(diced) | -1 |
| Zucchini(diced) | -½ cup |
| Cabbage(diced) | -¼ cup |
| Red Bell pepper(diced) | -¼ |
| Tomato(diced) | -1 or 2(medium) |
| Carrot(diced) | -¼ cup |
| Onion(diced) | -¼ cup(optional) |
| Tamarind | -small marble size |
| Salt | -to taste |
Seasoning:
| Oil | -2tbsp |
| Mustard | -1 |
| Urad Dhal | -2tbsp |
| Channa Dhal | -2tbsp |
| Asafotida | -¼tsp |
| Red Chili | -4 to 6 |
| Curry Leaves | -few |
Method:
- Take a pan heat with oil add seasoning fry without burning.
- Now add vegetables one by one sauté for few minutes until all water goes.
- Let it cool then grind with salt and tamarind whatever consistency you like.
- Serve with any Tiffin or rice.
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