Vvegetables in Indian white sauce | How to make Vvegetables in Indian white sauce

By Swati Mookherjee  |  19th Apr 2017  |  
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  • Vvegetables in Indian white sauce, How to make Vvegetables in Indian white sauce
Vvegetables in Indian white sauceby Swati Mookherjee
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

5

0





About Vvegetables in Indian white sauce Recipe

A recipe to eat in summer, just little different from sukto. Good with rice as it combine a tangy-sweet creamy taste as well

Vvegetables in Indian white sauce, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Vvegetables in Indian white sauce is just mouth-watering. This amazing recipe is provided by Swati Mookherjee. Be it kids or adults, no one can resist this delicious dish. How to make Vvegetables in Indian white sauce is a question which arises in people's mind quite often. So, this simple step by step Vvegetables in Indian white sauce recipe by Swati Mookherjee. Vvegetables in Indian white sauce can even be tried by beginners. A few secret ingredients in Vvegetables in Indian white sauce just makes it the way it is served in restaurants. Vvegetables in Indian white sauce can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Vvegetables in Indian white sauce.

Vvegetables in Indian white sauce

Ingredients to make Vvegetables in Indian white sauce

  • potatoes 2
  • Raw banana 2
  • Raw papaya 1/2
  • Drumsticks 4
  • Brinjal 1/2 of big size
  • Milk 1/2 cup
  • curd 1 cup
  • Lentils dumplings 6
  • cumin 1 tspn
  • poppy seeds 1 tspn
  • melon seeds 1 tspn
  • mustard seed 1 tspn
  • ginger 2 inch
  • bay leaves 1
  • cardamom 1
  • cinnamon 1
  • cloves 2
  • ghee 1 tbspn
  • salt
  • sugar

How to make Vvegetables in Indian white sauce

  1. Cut the vegetables along vertically, wash them properly.
  2. Steam them with llittle water in a pressure cooker just for 1 whistle.
  3. Make a paste of the spices in blender and then pour the curd into this and blend to a smooth consistency
  4. Take ghee in a pan, fry the lentils dumplings, keep aside
  5. Now add cardamom, cinnamon, cloves, bay leaves.
  6. Put the brinjal when the aroma will come out, fry a bit
  7. Then add the whole steamed vegetables straining the water, fry little, then add the water and cover with a lid to cook well
  8. Now mix the milk with the spices paste, make into smooth consistency and add this to the pan.
  9. Simmer the gas, adjust seasonings
  10. Add fried dumplings, put off gas
  11. Give a cover. Give a standing time.

My Tip:

You can add ghee at the end. And use white oil instead of ghee.

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