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Diwani Handi - Hyderabadi Style Mixed Vegetable Curry

Nov-24-2017
Bethica Das
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Diwani Handi - Hyderabadi Style Mixed Vegetable Curry RECIPE

Here comes DIWANI HANDI - a nutritious and a healthy mixed vegetable curry with some greens thrown in. It is a traditional Hyderabadi style dish which has a lot of versions. But I tried the simpler method without any cream or cashewnut paste. So any leftover veggies sitting in your fridge? Go ahead and try this side dish and relish with naan, tandoori roti, kulcha, roomali roti, plain biryani, jeera rice or pulao.

Recipe Tags

  • Veg
  • Medium
  • Eid
  • Hyderabadi
  • Side Dishes

Ingredients Serving: 4

  1. 1 cup each of chopped mixed veggies (Carrot, radish, beans, cauliflower, green peas, eggplants)
  2. 2 tbsp. oil
  3. 1" cinnamon stick
  4. 2-3 green cardamoms
  5. 1 tsp. cumin seeds
  6. 1 onion, sliced
  7. 1" ginger
  8. 2-3 garlic cloves
  9. 1 tomato, chopped
  10. 2 slit green chilies
  11. 1-2 bunches fresh fenugreek leaves, chopped
  12. salt to taste
  13. 2 tsp. red chili powder
  14. 1 tbsp. roasted coriander-cumin powder
  15. 1 tsp. garam masala powder
  16. 1 tbsp. dried fenugreek leaves (kasuri methi)

Instructions

  1. Make a paste of the ginger and garlic. Mix with all the powdered spices (except salt) along with some water. Keep aside.
  2. Heat oil in a handi / kadai / pan and temper with cumin seeds, cinnamon and cardamoms. Give it a stir and add the onions. Saute till it is light brown.
  3. Now add the spice paste and fry on a medium flame till the oil separates. Add all the veggies, green chilies and salt.
  4. Mix well and cook, covered for 2-3 minutes. Add the chopped fenugreek leaves and combine everything well. Cover and cook, by stirring at intervals till the veggies are almost done.
  5. Add the chopped tomatoes and continue to cook, covered for another 2 minutes. When done, add the crushed kasuri methi and mix well.
  6. Switch off the flame and keep it covered for 2-3 minutes. Serve in a clay pot (handi) preferably, as a side dish with naan, tandoori roti, kulcha, roomali roti, jeera rice, pulao or plain biryani.

Reviews (1)  

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Ashima Singh
Nov-27-2017
Ashima Singh   Nov-27-2017

Looks great. Really want to try this.

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