VILAYATI SUBZI HANDI BY CHEF RAGHU

VILAYATI SUBZI HANDI BY CHEF RAGHU

50gms Broccoli

30gms Zucchini

30gms Sprouts

30gms Pimentos’

30gms Baby corn

50gms Chopped onions

50gms Chopped tomato

50ml Curd

30gms Chopped coriander

10gms Turmeric powder

20ml Lemon juice

30gms Butter

20gms Chopped green chilly

Heat oil in a pan, add jeera, green chilly chopped, chopped onion, chopped tomato and sauté it Add curd, lemon juice & all powder masala add vegetables butter and salt to taste Serve hot garnish with ginger jullines & add coriander leaves.