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3/4 cup -
150 g -
1 - brinjal, medium size pieces
1 - raw banana, cut into medium size pieces
1 - papaya, small and cut into medium size pieces
1 - potato, cut into large pieces
2 tsp - coconut, grated
1 tsp - pancha phutana (cumin, mustard, fennel, fenugreek, kala cumin) seeds
4 - red chillies, dried
1 tbsp - ginger, minced
1 tbsp -
2 tsp - cumin, fried
2 tsp -
Red Chilli powder
1 tsp -
1/2 tsp -
Salt to taste
3/4 cup -
How to Make Vegetable Dalma
Dry roast 1 tsp of cumin and red chilli in a pan. Grind it properly and leave aside.
Boil 4 cups of water and add both dals (toor and chana), coconut, salt, minced ginger, turmeric and sugar and leave it until dal is half cooked.
Add potato, banana, pumpkin, brinjal and papaya and cook until vegetables become soft and tender.
Fry the panch-phutana until it crackles and then add it to the cooked dal.
Sprinkle roasted cumin and chilli powder.
Garnish with chopped coriander leaves
Serve with rice
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.