Diwani Handi

Name: Diwani Handi
Cuisine: Indian
Ingredients: 1 cup each of chopped mixed veggies (Carrot, radish, beans, cauliflower, green peas, eggplants); 2 tbsp. oil; 1 " cinnamon stick; 2 green cardamoms; 1 tsp. cumin seeds; 1 onion, sliced; 1 " ginger; 2-3 garlic cloves; 1 tomato, chopped; 2 green chilies, slit; 1-2 bunches fresh fenugreek leaves, chopped; to taste salt; 1/2 tsp. turmeric powder; 1 tbsp. roasted coriander-cumin powder; 1 tsp. garam masala powder; 1 tsp. red chili powder; 1 tbsp. dried fenugreek leaves (kasuri methi)

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is 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.

This simple curry is traditionally cooked in a handi (clay pot) which has a wide mouth. As my pot was not too big enough to cook, I had to use my normal kadai. But I served in the clay pot for an authentic touch.

Diwani Handi is widely popular in many Indian restaurants where it is cooked in many ways, especially in a thick and a rich, creamy based gravy. But if you are looking for a simple homemade style, then do follow my recipe. Relish it with naan, tandoori roti, kulcha, roomali roti, plain biryani, jeera rice or pulao. #Ramadan entry

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupeach of chopped mixed veggies (Carrot, radish, beans, cauliflower, green peas, eggplants)
2 tbsp.oil
1" cinnamon stick
2green cardamoms
1 tsp.cumin seeds
1onion, sliced
1" ginger
2-3garlic cloves
1tomato, chopped
2green chilies, slit
1-2 bunchesfresh fenugreek leaves, chopped
to tastesalt
1/2 tsp.turmeric powder
1 tbsp.roasted coriander-cumin powder
1 tsp.garam masala powder
1 tsp.red chili powder
1 tbsp.dried fenugreek leaves (kasuri methi)

Saved

Steps

1

Heat oil in a handi / kadai / pan and temper with cumin seeds, cinnamon and cardamoms.
2

Give it a stir and add the onions. Saute till it is light brown.
3

Make a paste of the ginger and garlic. Mix with all the powdered spices (except salt) along with some water. Now add the spice paste and fry on a medium flame till the oil separates.
4

Add all the veggies, green chilies and salt.
5

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.
6

Add the chopped tomatoes and continue to cook, covered for another 2 minutes.
7

When done, add the crushed kasuri methi and mix well.
8

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.