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

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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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