BAOLI HANDI

Ingredients
Brinjals, quartered 4 small
Carrot, ½ inch pieces 1 medium
Cauliflower 5-6 small florets
Green peas ¼ cup
Green chillies 4
French beans, ½ inch pieces 7-8
Potato, ½ inch pieces 1 medium
Tomatoes, ½ inch pieces 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green grams (dhuli moong dal) ¼ cup
Spinach (palak), hand torn 7-8 leaves
Rice (kolam), soaked 1 cup
Soya granules ¼ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion, sliced 1 large
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Method
1. Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes.
2. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes.
3. Add rice and three cups of water. Cover and cook for two minutes.
4. Add soya granules, stir and again cover and cook for two minutes.
5. Add tomatoes, coriander leaves, split green gram and spinach and stir to mix well.
6. Add salt, stir and cover. Cook on medium heat till done. 7.Serve hot.
Mix vegetable from eastern India.Recipe by Sanjeev Kapoor.