Banglore style vegetable pulao (veg tomato bath) and mosru bajji

Name: Banglore style vegetable pulao (veg tomato bath) and mosru bajji
Cuisine: Indian
Ingredients: 1 cup rice (sona masuri); 1/2 cup chopped beans; 1 chopped carrot; 1/2 chopped beetroot; 1 small potato; 1 big onion diced; 3 tomatoes; 1/4 cup green peas(fresh or soaked); 10 pepper crushed; 1/2 tablespoon chilli powder or 1 tablespoon sambar powder; 1/2 tablespoon coriander powder ( don't need if used sambar powd; 1/2 teaspoon cinnamon and clove powder; 1 tablespoon ginger garlic paste; 1 teaspoon cumin and mustard; 1 tablespoon ghee; 2 tablespoon oil; 2 tablespoon coriander leaves; 10 curry leaves; to taste Salt; 1 onion chopped; 1/2 tomato chopped; 1 small cucumber chopped; 1/2 cup green grapes; 1 Green chilli (optional); 2 tablespoon coriander leaves; 100 ml thick curd; to taste Salt

Harshitha Gurukumar @cook_14190807

Mysore

#riceisthebest. #goldenapron. Post6. It's a famous breakfast in Karnataka, usually 3 basic varieties coloured red, green and white(without any colour)here I have prepared red one.

Harshitha Gurukumar @cook_14190807

Mysore

#riceisthebest. #goldenapron. Post6. It's a famous breakfast in Karnataka, usually 3 basic varieties coloured red, green and white(without any colour)here I have prepared red one.

Saved

Ingredients

1 cuprice (sona masuri)
1/2 cupchopped beans
1chopped carrot
1/2chopped beetroot
1small potato
1big onion diced
3tomatoes
1/4 cupgreen peas(fresh or soaked)
10pepper crushed
1/2 tablespoonchilli powder or 1 tablespoon sambar powder
1/2 tablespooncoriander powder ( don't need if used sambar powd
1/2 teaspooncinnamon and clove powder
1 tablespoonginger garlic paste
1 teaspooncumin and mustard
1 tablespoonghee
2 tablespoonoil
2 tablespooncoriander leaves
10curry leaves
to tasteSalt
For mosru bajji
1onion chopped
1/2tomato chopped
1small cucumber chopped
1/2 cupgreen grapes
1Green chilli (optional)
2 tablespooncoriander leaves
100 mlthick curd
to tasteSalt

Saved

Steps

1

Heat oil in a cooker or wok add cumin and mustard. After mustard start popping add ginger garlic paste and cinnamon cardamom powder. Add pepper powder, curry leaves and onions.
2

Add vegetables and peas. Fry for 3 minutes add salt and tomatoes. Add coconut and fry.
3

Add sambar powder (homemade) or chilli powder and coriander powder. Mix well cook for 30 seconds. Note: don't use MTR or any other sambar powder tase is different from homemade, not good for palav.
4

Add washed rice and 2 cups of water. Add coriander leaves, ghee and pressure cook for 2 whistle. If preparing in open vessel use 1/4 cup more water.
5

For mosru bajji. Mix all the ingredients under mosru bajji add little water if necessary. Serve with palav.