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Vegetable Jalfrezi Recipe | How to make vegetable jalfrezi | Mix vegetable curry [Video]

Vegetable Jalfrezi recipe with step by step photo and video instructions. Vegetable Jalfrezi is a mixed vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and can be made to fit a vegan or plant based diet with simple replacements.

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mix vegetable gravy paneer jalfrezi indian

Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy.

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

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Vegetable Jalfrezi

Vegetable Jalfrezi is a popular Indian mix vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and vegetarian. It can be made vegan by either skipping the Paneer or swapping it out for Tofu.

Recipe Type: Curry
Cuisine: North Indian
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 3-4

Ingredients:

1 large Onion
3 Tomatoes
0.5 cup Cauliflower florets
0.5 cup Broccoli florets
1 Carrot
8-10 Green Beans
8-10 Baby corn
0.5 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
50 gms Paneer or Tofu
1 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 2 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:

1. Heat 2 tsp oil in a kadhai. Cut the paneer into batons and fry them lightly until golden brown on all sides. Remove from heat and keep aside.
2. Add the remaining oil to the kadhai and add the cumin seeds.
3. Add the finely chopped onions and saute until golden brown.
4. Add in the ginger garlic paste and saute until fragrant.
5. Puree the tomatoes and add in the kadhai.
6. Cook on medium heat for 8-10 minutes or until the oil separates.
7. Add in the ketchup and mix well.
8. Now the vegetables like cauliflower, carrot and beans which take a little longer to cook.
9. Add water.
10. Cook on medium heat until the vegetables are almost done.
11. Now add the remaining vegetables like baby corn, broccoli, capsicum.
12. Add the turmeric powder, kitchen king masala, red chilli powder and salt.
13. Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
14. Add the paneer to the gravy.
15. Add sugar/jaggery to suit your taste.
16. Garnish with coriander leaves and serve hot with rotis or rice.

Step by Step Recipe with Photos:

1) Cut all vegetables except the onion and tomato into baton sized pieces. Cut the paneer /tofu similarly Chop the onion finely. Puree the tomato.

2) Heat oil in a large pan and add the cumin seeds.

3) Once they brown slightly, add the onions and saute until they are translucent. Add the ginger garlic paste and mix well.

4) Add the tomato puree.

5) Add ketchup.

6) Cook on low heat until the oil separates. Approximately 8-10 minutes.

7) Now the vegetables like cauliflower, carrot and beans which take a little longer to cook.

8) Add water. Cook on medium high heat until the vegetables are almost done.

9) Now add the remaining vegetables like baby corn, broccoli, capsicum.

Add the turmeric powder, kitchen king masala, red chilli powder and salt.

Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.

10) In the meanwhile, heat 1 tsp of oil in a non stick pan. When the oil is hot, add the paneer / tofu.

11) Fry until the paneer is slightly brown.

12) Add the paneer to the gravy. Add sugar/jaggery to suit your taste.

13) Garnish with coriander leaves and serve.

Eggplant Pizza

Yessss..... you heard it right.. rather you read it right - Eggplant Pizza. An awesome combination of grilled eggplants with a hearty tomato sauce and loads of cheese.

And guess where am I blogging from? Ooty - the queen of hills. We've been holidaying here over the long labor day weekend. After the heat and thunderstorms of Bangalore, we needed a good weather break. And Ooty lived up to its promise, ah! what weather. Mild sunlight with a slightly chilly air. Perfect!!! This is how summers should be.

Ooty from Doddabetta

We started early on 1st and reached here after a 7 hour long fueled by some healthy Med Veg sandwiches and packets of processed junk food. What fun is a road trip without loads of food, right?

We are staying at the Willow Hill on Havelock road - the hotel is high up on the hill and offers some beautiful views.

On friday evening, as we went to the market to stock up on some homemade Ooty chocolate - dark with nuts, rum & raisins, fruit and nuts etc etc, we also made it a point to eat at the Sidewalk Cafe (it featured on Highway On My Plate - I absolutely love the show). We had french fries and a Chettinad pizza. The place did not live up to its expectations :( I was not so fond of their food.

On the way from Doddabetta

Saturday was total touristy day. We went pedal boating at the lake full Maine Pyar Kiya style singing Dil Deewana... Only the yellow shirt and saree were missing. We almost trekked up to Doddabetta after deciding to park the car pretty low. The hour long traffic jam on our way back was a blessing in disguise, it gave me plenty of time to stock up on fresh vegetables that was being sold on the street side. Expect a yummy salad recipe soon :)

Fresh vegetables on the roadside

Next stop was Botanical gardens - it looked like a fair was going on, I think there were at least 200+ ppl in there. Rain interrupted our sight seeing and sent every one running for covers.

But before that, we managed to get a few clicks...

India Map at Botanical Garden

Beautiful flowers at Botanical Garden

Let's get back to the blog post - Eggplant Pizza.

It did not really start off as it ended up eventually… Sis has been after me to make Eggplant Parmigiana for her after she read the recipe somewhere…

Grill the Eggplant Slices

On the day she enjoyed her pot luck, I thought I would make it and use hubby dearest as the guinea pig. But I don’t know if the lords of food listened or turned a blind ear to me, I could not find fresh basil or parmesan anywhere nearby. So I decided to go with dry basil and use the processed cheese I had at home. Instead of making the layered parmigiana, I settled for individual starter sized pizzas.

Spread the sauce

They are so easy to make. They cut out the calories of the carb filled bread and add freshness to the food - plus they take so little time to make with so few ingredients. And if you skip the semolina, it is gluten free too.

Oooo... cheesy

Eggplant Pizza

Pizza made with Eggplant as the base and topped with homemade tomato basil sauce and cheese.

Recipe Type: Snacks
Cuisine: Italian
Prep Time: 5 minutes
Cook time: 45 minutes
Yield: 7-8 Pizzas

Ingredients:

1 large Eggplant /Bharta baingan
2-3 Tomato
1 Onion
2 cloves Garlic
1 tsp dry Oregano
1 tsp dry Basil
1 tsp Pepper powder
2-3 Tbsp Olive oil
½ cup Cheese(grated)
2-3 Tbsp Semolina / Bread crumbs (Optional)
Salt

Method:

Slice the eggplant into 1cm thick slices and grill on a hot tava/griddle with litte oil until they are soft and done.
Heat 2 tbsp of olive oil in a kadhai and add chopped onion, garlic and oregano. Fry until the onions are translucent.
Remove the seeds of the tomato and chop the tomatoes. Add this to the kadhai and cover and cook on low flame for 12-15 mins.
Add salt, pepper and basil and fry for another 2-3 mins.
Allow it to cool and then blend into a fine sauce.
Preheat the over to 180 degrees Celsius.
Place the eggplants on a baking sheet, spread the sauce on them.
Add the grated cheese.
Mix 1/2 tsp of oil with the semolina and sprinkle on top of the eggplant. This step can be skipped.
Bake until the cheese melts or for 10-12 mins.

Tomato Gazpacho | Cold Tomato Soup

Soup and Cold - It is not an association we Indians generally make. We are proud of the fact that we serve and eat "Garma Garam Khana" or "Hot hot food". We can eat hot meals immaterial of the season or the temperature outside. When we want something cold, we make sherbets or have kulfis and ice creams. The thought of a filling cold soup rarely crosses our mind. So, now, I present to you *drum rolls* "A cold tomato soup - Gazpacho".

A couple of years ago if you had asked my hubby dearest what Gazpacho is, he would have asked you to repeat the question. But a couple of years of food channels and food shows can have such an effect on a person, even someone not interested in food. He can now not only tell you what it is, but probably take over this blog and tell you how to make it :D. Ah! Such is the power of the small squarish box at home. Where would we be without the TV?

I was watching an old episode of Planet Food on this mighty little box. Padma Lakshmi was in Spain. She was with a Spanish woman who told that unlike the common belief that tomatoes are a base for Gazpacho, it really is just bread.

Tomatoes came from South America and until the Spanish conquered it, Spain did not have tomatoes, but they still did have the Gazpacho. She showed one recipe with tomatoes and one with almonds. I'm not sure how the almond soup tastes, but tomato soup is a favorite at home. Do you remember, last week I made bread rolls and asked you not to throw out the edges? Voila, those edges are the star of this ship.. oops, soup.

The Spanish senorita asked us to use stale dense bread, but, let's face it, unless we are in really big cities that have gourmet bakeries, we aren't exposed to varieties of breads. We get our regular sandwich bread , milk bread or the now famous brown bread/whole wheat bread. Feel free to use any bread you can get your hands on. Or like me, use the unwanted edges of your bread.

I think the adjustment stops here :(. We need Olive Oil. Extra Virgin would be nice, but you can use what you have. I don't think this recipe would shine as much with any other oil. I haven't tried, but if you do try and it turns out amazing, let me know.

If you don't want to have this as your meal, then just have this in between meals when you want to fill your tummy with something healthy and you don't want to waste too much time cooking, coz, seriously, this is just a 5 minute job and all you need to dirty is your blender jar.

I simply love these lazy healthy recipes. Makes me wish all healthy food was fast food. There would be no excuse to eat junk :)

Like we garnish our hot soups with croutons, gazpachos are garnished too. But with fresh ingredients. The almond one is garnished with grapes, a particular variety I believe, but I don't remember which :( The tomato is garnished with chopped onions and tomatoes. I suggest, get creative and add what you and your family will enjoy.

This recipe makes 2 hearty portions.

Tomato Gazpacho | Cold Tomato Soup

Cold Spanish inspired soup made with bread and tomatoes

Recipe Type: Soup
Cuisine: Spanish
Prep Time: 5 minutes
Cook time: 15 minutes
Yield: 2 big bowls

Ingredients:

3-4 Bread slices or Bread Edges of about 10-12 slices
2 Tomato
2-3 cloves Garlic
3-4 Tbsp Extra Virgin Olive Oil
1/2 tsp Red chilli powder/ Pepper (Optional)
Salt
Cold water
Chopped onion, tomato and coriander leaves for garnish (Optional)

Method:

Soak the bread in water.
Remove and squeeze out the water.
Blend together the bread, garlic and tomato.
Add the salt, red chilli powder or pepper and olive oil Blend for 1 min or until creamy
Add cold water and give it a whizz
Garnish with chopped onion, tomato and coriander leaves and serve cold

Bombay Pav Bhaji

The reason I call this the Bombay Pav Bhaji is because I eat and make 2 kinds of Pav bhajis and it gets confusing about which one I'm talking about. The other one being the Goan Pav bhaji ( recipe will be posted soon). The Bombay pav bhaji is the red coloured pav bhaji most commonly eaten across India in restaurants or small chaat carts / gaadis . As a kid, eating out meant small snacks in the evenings, as restaurant culture had not yet caught on as it has today. We would go on my dad's Bajaj scooter to our favorite chaat cart/ gaadi in the market to eat Pav bhaji. With very low tolerance for spices, I was generally stuck eating just butter pav. But as I grew up, the spice tolerance also grew and I was able to enjoy this spicy red bhaji with the greasy yet amazingly tasty butter pav. I'm sure a lot of us have similar memories of the 1990s. Till date, whenever I go home, I make it a point to go to the same gaadi and eat the same pav bhaji. I don't know his secret recipe that makes it so yummy, but I do make it my way at home... The recipe that follows is the way I make it at home...

Bombay Pav Bhaji

A popular Bombay street food consisting of spicy mix vegetable mash and bread rolls/pav.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 2-3 Servings

Ingredients:

3 medium Potato
1 cup chopped Tomato
3/4 cup chopped Onion
1/2 cup chopped Capsicum
1/4 cup chopped Carrot
1/2 cup Cauliflower (broken into small florets or chopped)
1/4 cup Green peas
3-4 cloves or 1 Tbsp paste of Garlic
1" piece or 1 Tbsp paste of Ginger
2 Tbsp Pav bhaji masala (In case you don't have this available, use Garam masala - 1/2 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp)
A pinch of Garam masala
2 Tbsp Butter
Red chilli powder - To taste
Salt - To taste
A handful of Coriander leaves
Lemon wedges

Method:

Boil and peel the potatoes

Boil the carrot, cauliflower, peas and capsicum.

Grind the ginger-garlic into a fine paste.

Heat 1 tbsp of butter in a kadhai or pan

Add the onions and fry until golden brown.

Add the ginger-garlic paste and fry until fragrant.

Add the tomatoes and fry until soft and cooked.

Add all the remaining vegetables and mash them.

Add all the spices and salt.

Add a little water to achieve the desired consistency

Boil for 5-6 mins

Add 1 tbsp of butter on top

Garnish with chopped coriander leaves

Serve hot with some lemon wedges, chopped onion and buttered Pav

Vegetable Biryani (2 ways)

After a short trip to Sri Lanka where we struggled to find veg food, our taste buds were craving for some spice and lots of vegetables. I wanted to make and eat something that celebrated our wonderful Indian cuisine. It had also been a long time since I had made biryani, I'd almost forgotten the recipe taught to me by my friend's mom. So I tried to recollect all I could and gave it a go. It definitely was the tastiest biryani I've ever eaten (may be cause I made it :P) Below is the recipe how I made it (1st one). There are a few things missing here that are present in an authentic biryani as I made it with things readily available. I have not added potato, black cardamom and saffron/kesar. You can add the potato along with the other vegetables. Black cardamom needs to be added to the rice as well as the masala (1 each). Few saffron strands are mixed with milk and added to the rice. I skipped all this and as I know it, it made no difference to the biryani tastewise. Also, I used regular rice and not Basmati. I highly recommend using Basmati as it adds to the fragrance. I am listing down 2 recipes below, 1st one is how I made it and the 2nd one is an easier method.

Vegetable Biryani

The masala before layering

Recipe 1 : How I made it:

Vegetable Biryani

Rice cooked with vegetables and a spicy masala

Recipe Type: Main Course
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 60 minutes
Yield: 2-3 Servings

Ingredients:

1 cup / 10-12 florets Cauliflower
1 Carrot
1/2 cup Peas
12-15 Beans
2 medium Onions
2 medium Tomatoes
4-5 cloves Garlic
1 " piece Ginger
1/2 cup Curd/ Yoghurt
1/2 cup Mint
1 cup uncooked Rice
3.5 cups Water
4 Cloves
2 1" pieces Cinnamon
4 Green cardamom
2 Bayleaf
A few strands Mace
8-10 Peppercorns
1/2 tsp Cumin seeds
1/4 tsp Ajwain
6 tsp Oil
1 tsp Red Chilli powder
1 tsp Turmeric powder
1/2 tsp Garam masala
2 tsp Coriander powder
1/2 tsp Cumin powder
2 Tbsp Milk
Salt

Method:

Take 3 cups of water in a kadhai/pan. Add 2 cloves, 1 bayleaf, 1 piece of cinnamon, 2 Green cardamoms, few strands of mace and 1/2 tsp of salt.

Wash the rice and add to the water and boil until the rice is almost done.

Remove the spices from the rice and drain excess water if any.

Heat 4 tsp oil in another kadhai and add the cumin seeds.

Once they brown, add the 1 chopped onions, remaining cloves, cardamom, bayleaf, peppercorns, ajwain and cinnamon.

Cook until the onions are translucent.

Grind together the tomatoes, ginger and garlic.

Add it to the kadhai with the onions.

Add chilli powder, turmeric powder, cumin powder, coriander powder and the garam masala and cook for 1 min.

Add all the roughly chopped vegetables and 1/4 cup water and cover and cook on low flame until the vegetables are almost done.

Add more water if needed.

Grind the mint leaves with a little water and add it to the curd and whisk to remove any lumps.

Add this to the masala and cook for 1 min.

Add salt and remove from heat.

In another pan, add the remaining oil.

Once the oil is hot, add the remaining onion sliced lengthwise and fry until brown.

Add one layer of the masala over the onions

Add one layer of rice

Again add a layer of masala and then one layer of rice.

Sprinkle 2 tbsp of milk and cover the kadhai and cook on low flame for 10-15 mins.

Mix well and serve hot with raita.

Recipe 2: Easy way out

Ingredients:

Cauliflower - 1 cup / 10-12 florets

Carrot - 1

Peas - 1/2 cup

Beans - 12-15

Onion - 2 medium

Tomato - 2 medium

Garlic - 4-5 cloves

Ginger - 1 " piece

Curd - 1/2 cup

Mint - 1/2 cup

Rice - 1 cup

Water - 2 cups + 1/2 cup

Cloves - 2

Cinnamon - 1" piece

Green cardamom - 2

Bayleaf - 1

Mace - few strands

Cumin seeds - 1/2 tsp

Oil - 6 tsp

Chilli powder - 1 tsp

Turmeric powder - 1 tsp

Biryani masala - 1-2 tbsp

Salt

Method:

Cook rice along with cloves, cinnamon, green cardamom, bayleaf, mace and 1/2 tsp of salt. You can pressure cook the rice until it is done. Add a little less water than you regularly do so that the rice is not too mushy. We need the rice grains to be separate.
Remove the spices from the rice and keep aside.
Parboil the vegetables outside until they are half done. Especially carrot and beans that take a little longer to cook. You can microwave them on high for 3-4 mins.
Heat 4 tsp oil in another kadhai and add the cumin seeds.
Once they brown, add 1 chopped onion. Cook until the onions are translucent.
Grind together the tomatoes, ginger and garlic.
Add it to the kadhai with the onions.
Add chilli powder, turmeric powder and biryani masala and cook for 3-5 mins.
Add the vegetables cook on low flame until the vegetables are done.
Add more water if needed.
Grind the mint leaves with a little water and add it to the curd and whisk to remove any lumps.
Add this to the masala and cook for 1 min.
Add salt and remove from heat.
In another pan, add the remaining oil.
Once the oil is hot, add the remaining onion sliced lengthwise and fry until brown.
Mix the fried onion, masala and rice. Heat once again if needed.
Serve hot with raita

Corn Tomato Bharta Recipe | How to make tomato bharta [Video]

Corn Tomato Bharta recipe with video instructions. Corn Tomato Bharta is a vegan curry made with flame roasted tomatoes and sweet corn. This smoky curry is gluten free and vegan.

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Grilled juicy Tomatoes. Boiled Sweet Corn. Fresh Spices. A marriage made in HEAVEN!

The sweetness of the corn marries well with the tanginess of the tomatoes and the sprinkling of spices, just make this Corn Tomato Bharta so delicious.

It was fate that make me sample this Corn Tomato Bharta. We planned to eat at a particular restaurant but the long winding queue of people waiting to be seated, made us change our mind and go to a new place. Since, we'd never heard of Corn Tomato Bharta, we decided to take a chance and try it. Try it, we did. Love it, we did.

How can I sample something new and not try to make it myself? I tried many versions and finally settled on this recipe.

What is a Bharta?

Bharta is a curry or sabzi made by grilling a vegetable directly on open flame or coals. The most frequently grilled vegetable is eggplant or brinjal to make Baingan ka Bharta.

Tomato Bharta is a village recipe in which the tomatoes and onions are grilled over coals until they are soft and then mashed to make the curry. Here, I have pureed the onions and tomatoes and cooked them further to make a spicy gravy. I have also added sweet corn for flavor and texture.

Tomato Bharta is very similar to the Bengali / Bangladeshi Tomato Vorta and the Trinidad Tomato Choka.

You can also grill the tomatoes in the oven or roast on a frying pan with little oil in it.

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Video Recipe

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Corn Tomato Bharta Recipe | How to make tomato bharta

Corn Tomato Bharta is a vegan curry made of fire roasted tomatoes and sweet corn. Tomatoes and onions are roasted on an open flame, charring them and adding a smoky flavor. The onions and tomatoes are pureed and cooked along with spices to make the base of the curry. Boiled sweet corn is added for the slight sweetness and texture. Corn Tomato Bharta is vegan and gluten free.

Recipe Type: Side
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: Serves 2-3

Author: Anupama

Ingredients:

3 Tomatoes
1 Onion
1 cup Sweet Corn
3-4 Garlic cloves
0.5" Ginger
2 Tbsp Oil
1 tsp Cumin seeds (Jeera)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1-2 tsp Red Chilli Powder
1 tsp Sugar
2 Tbsp Coriander leaves, chopped
Salt to taste
Water as required

Method:

1. Grill the whole tomatoes over an open gas flame until the skin is charred and the tomato softens or rrill the tomatoes in an oven for 20 mins. Turn them every 7-8 mins.
2. Allow the tomatoes to cool, then peel and puree them.
3. Grill an onion on the open flame until the skin is charred or it can also be grilled along with the tomatoes in the oven.
4. Once the onion is cool, peel it. Blend it along with garlic and ginger into a smooth puree. Add a little water to help the blending if required.
5. Boil the corn until done. Takes around 4-5 mins in the microwave.
6. Heat oil in a pan and add the cumin seeds
7. Once the cumin seeds brown slightly, add the onion-ginger-garlic paste and fry until it turns light brown
8. Add the tomato puree and add the red chilli powder, turmeric powder, cumin powder and coriander powder.
9. Cook until the oil separates or for 8-10 mins on low flame while stirring frequently
10. Add water to achieve the desired consistency and cook for another 2 mins
11. Add the salt and corn and simmer for 1 min
12. Serve hot with rotis

If you liked this, you may also like:

Punjabi Dum Aloo

Double Beans Masala

Amritsari Chhole

Heserkalu palya | Moong masala

Monsoons have almost stopped. The weather is awesome, but the vegetables are not. On most days I am disappointed looking at the dull looking veggies in Hopcoms or the local vendors. These are the days when the Beans/Kaalu/Dals come to the rescue. Heserkalu or Moong beans are easy to cook and make an awesome gravy dish to be mopped up with phulkas, chapatis or bread.

Heserkalu palya | Moong masala

A spicy moong beans curry

Recipe Type: Main Course
Cuisine: South Indian
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 3-4 Servings

Ingredients:

1/2 cup Moong beans/ Heserkalu(dried)
1 large Tomato
1 medium Onion
2-3 cloves of Garlic
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala
3 tsp Oil
1/2 tsp Cumin seeds / Jeera
4-5 Curry leaves
1.5 cups Water
A handful of Coriander leaves

Method:

Wash the moong and cook it in the pressure cooker using 2 cups of water until cooked. It takes me around 10 mins in sim after one whistle.

Heat oil in a kadhai and add the cumin seeds

Once they brown add the curry leaves. chopped garlic and finely chopped onion

When the onion turns translucent, add finely chopped tomato and all the spices.

Fry until the tomatoes soften

Add the moon along with the water it is boiled it.

Add salt and cook until the water evaporates and you achieve the desired consistency.

Add more water if the moon has soaked up all the water while boiling itself.

Garnish with freshly chopped coriander leaves and serve with chapati or bread.