Vegetable saloona

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 100 gms - fresh tomato
  • 100 gms - potato
  • 50 gms - baby marrow
  • 75 gms - cauliflower
  • 50 gms - carrots
  • 50 gms - capsicum
  • 40 gms - green beans
  • 50 gms - onions
  • 10 gms - coriander
  • 20 gms - garlic
  • 10 ml - olive oil
  • Salt and pepper to taste
  • Vermicelli rice:
  • 25 gms - vermicelli
  • 100 gms - basmati rice
  • 15 gms - ghee
  • Salt to taste

How to Make Vegetable saloona

  • Finely chop the onion and garlic. Cube rest of the vegetables.
  • Heat olive oil in a pan.
  • Add chopped garlic and onions.
  • Saute till mixture turns light brown.
  • Add tomato paste, fresh tomatoes and boil for 30 seconds.
  • Add 500 ml of water and cook for a minute.
  • Add potato and carrot, and boil for 2 mins.
  • Add baby marrow, capsicum, green beans, cauliflower, salt, pepper and boil for 3 mins.
  • Garnish with chopped coriander and serve with vermicelli rice.
  • For vermicelli rice, heat pan and add ghee.
  • Add vermicelli and stir till it turns golden colour.
  • Add 500 ml of water.
  • Salt to taste when water is boiled, add rice.
  • Wait till the rice is cooked and serve with the vegetables.

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