How to Make Steamed Vegetables with Mint Yogurt Sauce:
Heat oil and add cumin.
When it splutters, add mint, green chilli and ginger.
Fry till the mint leaves wilt and loose the raw smell.
Cool and grind with 1/2 cup curd to a smooth paste.
Add remaining curd, salt and Chaat Masala.
Cut vegetables of your choice (carrot, beans, cauliflower, broccoli, potato etc.) into 3 cm cubes and steam till tender but crunchy.
Add salt to taste. Cool slightly and mix with the sauce.
Serve with Dal and Roti or whole wheat bread.
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.