Hi Friends,

As you know I am in Hyderabad now. And we went to one New Restaurant near our place yesterday. Its name is Vista, located in Nizampet.

We ordered for kulcha, veg do pyaasa, aloo paraatha and baby corn chilly. we told curry should be less spicy as we have little one with us. everything was good except the sabsi.. it was too hot and spicy.. We ate that with great difficulty ordering extra curd. But by AP standard I believe it was less spicy may be!!

So today I just thought of making ‘veg do pyaasa’ with whatever was available at home. It came out very well.

Here the Recipe goes

Ingredients

Tomatoes – 2
Onion – 4
Cashew nut – 10
Sesame seeds – 3 Table spoon
Grated Coconut – 3 Table spoon
Ginger Paste – 1/2 spoon
Red chilly powder – 1 spoon
salt to taste – 2 spoon
Refined Oil – 4 Table spoon
Jeera – 1 spoon
Turmeric powder – 1/2 spoon
Asafoetida – 5mg
cardamom seeds – 4-5 (1 whole cardamom)
French beans chopped to 1cm each – 2 cups
Potato sliced – 1 cup
carrot sliced – 1 cup
Ghee – 1 spoon
coriander leaved – 1 spoon
cloves and cinnamon powder – 1/2 spoon ( alternately use 4 cloves and 1 cm cinnamon)
finely chopped garlic – 4-5 cloves ( optional)
Green chilly – 1

Cut the Tomatoes to big pieces and boil the same in 2 cups of water.
Take out the boiled tomatoes to a plate let it cool
In the same water, cook vegetables ie beans, carrot, and Potato.
Take a pan and put one spoon ghee, once its warm roast the Asafoetida and take out. If you are using finely powdered Asafoetida then need not roast it.
In the same pan roast the garlic, then half of the onion and take out.

First you grind coconut,sesame seeds, cashewnuts, asafoetida, red chilly powder,cinnamon and clove without adding water. Once its powdered then you can add water. Take it out. Grind tomatoes,green chilly and garlic. Grind the roasted onions.

Now take a kadai, pout 4 table spoon of oil, once oil is hot add Cumin seeds, cardamom seeds, turmeric powder, remaining onions and fry. then add vegetables draining off the water. the water should be kept and used for taking out the left paste in mixer jars. This is to ensure that no flavor is lost and to avoid adding lot of water which will dilute the taste.

after adding vegetables add ground onions, then tomoto garlic paste then the ground masala. Add salt. Cook for 1-2 minutes. Finally add lemon juice and Coriander leaves to garnish.