Khira Santula

Ingredients

• 1 bowl Vegetables
• 1 tbsp Oil
• 1/2 tsp Mustard
• 1/2 tsp Cumin
• 1/4 tsp Kalonji
• 3 Dry red chillies
• 6 Pounded garlic
• 3/4 tsp Grated ginger
• leaves Curry
• 1 tsp Salt (adjust as per taste)
• Pinch Turmeric (optional)
• 1/2 tsp Freshly pounded black pepper powder
• Pinch Hing
• 180 ml Milk
• 1/2 tsp Garam masala
• 2 Pounded green cardamoms
• as needed Water
• leaves Chopped coriander
• 2 Fresh green chillies

Steps

1. Heat oil and add mustard seeds, cumin seeds and kalonji. Allow them to splutter.
2. Add pounded garlic, grated ginger, dry red chillies and curry leaves. Saute until fragrant.
3. Add all the chopped vegetables and mix well. Add salt, turmeric (optional), black pepper powder and asafoetida.
4. Add water, cover and cook until the vegetables are almost tender.
5. Pour in milk and gently simmer until the vegetables are fully cooked and the curry reaches your preferred consistency.
6. Add garam masala, green chillies, coriander leaves and pounded green cardamom.
7. Simmer for a couple of minutes and switch off the heat. Serve hot with steamed rice.