- Use 100ml Cup for Ravva and Vegetables
- Wheat Ravva – 1Cup
- Cauliflower Florets – 1Cup
- Potato Cubes – 1 Cup
- Green Peas – 1 Cup
- Carrot Cubes – 1 Cup
- Onions – 2 (Medium)
- Tomatoes – 3
- Ginger – Small Piece
- Green chilies – 7
- Curry Leaves – Few
- Chopped Coriander – 1tbsp
- Cashew Nuts – 1tbsp
- Fenugreek Seeds – 3 Seeds
- Black Gram – 2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1tsp
- Salt to Taste
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1/4tsp
- Oil – 8tsps
Take wheat ravva in a bowl and wash it. Add water (for one cup of ravva, add 1 1/2cups of water) to the washed ravva and place this bowl in a pressure cooker and cook. When pressure builds up in the pressure cooker, lower the flame and cook for 10 minutes. Remove the bowl when the cooker has cooled off. Stir the cooked ravva with a fork to remove the lumps and let it cool.
Wash and clean the tomatoes. Cut the tomatoes into small pieces and place them in a microwave safe bowl. Cover the bowl partially and cook the tomatoes on high power for 2 minutes. Remove the tomato bowl from the oven and keep it aside.
Take another microwave safe bowl and add all the vegetables. Add some water to the vegetables and place this bowl in a microwave oven and cover it partially. Cook the vegetables on high power for 5 minutes and then stir once. Cook again on 30% power for 5 minutes. Allow standing time of 5 minutes before removing the bowl from the oven. Drain any water left in the vegetables. Do not throw away this water. Use this drained water in any dal or gravy preparations.
Peel onions and chop them finely.
Wash and clean ginger and green chilies. Grind them to a coarse paste and keep it aside.
Wash & clean the curry leaves. Chop them finely.
Break the cashew nuts into small pieces and keep them aside.
Heat a pan and add oil to it. When oil is hot add the cashew nut pieces and fry till golden brown. Remove the fried cashew nut pieces and add fenugreek seeds, black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry till the seeds crackle. Now add the chopped curry leaves and ginger-green chili paste. Fry well and add the chopped onions. Fry till the onions are transparent. Then add the red chili powder and turmeric powder and mix well. Now add the cooked tomato and mix. Cook covered for a minute and stir once. Now add the cooked vegetables and mix again. Cook covered on low flame for 2 minutes. Stir once and add the cooked wheat ravva and mix gently. When mixed well add the fried cashew nut pieces and chopped coriander leaves. Mix well and transfer to a serving bowl.
Points to Remember:
Add required amount of water to the wheat ravva and cook. Here I have used one and half cups of water for one cup of ravva. Depending upon the ravva, use water. Once cooked, the ravva should neither be a paste nor too dry.
Mix the vegetables and ravva gently as they are already cooked. They should not be mashed up and transform into a paste.
This is a sumptuous and healthy dish. It can be packed in aluminum foils and carried while traveling.
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