Recipes

[Guest guest]

There was a call for sabjis for large cooking. I do not know what vegetables

are available in the country in question. But In South India we get plenty

of coconuts. Grinding grated coconuts with green chillies makes a good gravy

for any vegetable or mixed vegetables. Another variety would be to dry roast

- jeera (1 tsp.) and urud dal (4 tsps.) for 1 kilo of sabji- grind it with

cocnut and add it to the cooked sabji.

 

Wonder if this helps.

 

ys

Tarini Radha dd.