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Spiced Vegetables



Chop the assorted vegetables into bite sized pieces, cook, drain and keep aside. Chop the onion and keep aside. Peel the ginger, chop fine and keep aside. Cook the potatoes, drain, peel and cube and keep aside. Grind half the onion into a smooth paste along with chillies and ginger. Heat ghee in a saucepan and saute the remaining onion for a minute; add the paste too and fry for another minute. Add the assorted vegetables, potatoes, coriander leaves, garam masala, lemon juice and salt to taste. Stir well, cook for a few minutes to heat through and serve hot.

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