Serves – 4
Preparation Time: 20 minutes
Make 3 plates (12) regular idli cut into small pieces and keep it aside.
Ingredients:
• ½ cup cauliflower small forets
• 2 medium carrots cut into cubes
• ½ cup cabbage finely chopped
• ½ cup beans finely chopped
• 1 medium potato cut into small cubes
• 2 medium onions cut into small pieces (optional)
• 1tbsp oil
• 1tbsp ghee
• 1tbsp lemon juice
• 1tsp finely chopped ginger
• 3-4 green chilies finely chopped
• 10-15 curry leaves
• Salt to taste
• 1tsp chana dal
• 1tsp urad dal
• ¼ tsp mustard seeds
• 1 dry red chili broken into pieces
• 8-10 cashew nuts
Method:
1. Heat a wok with oil.
2. Add chana dal, urad dal, cashew nuts and red chili when golden brown add mustard seeds.
3. Toss and add ginger and green chili.
4. Add curry leaves and onion sauté for 2-3 minutes.
5. Add all the vegetables and fry for a few minutes.
6. Add salt and cover with a lid and cook on low flame.
7. When the vegetables are done add idli pieces.
8. Add ghee and mix well, cook for 2-3 minutes.
9. Switch off the flame and add lemon juice.
Serve hot with tomato ketchup/green chutney.
