Celery: 6 stems
For onion Paste
Onion: 1 big
Tomato: 1 big
Garlic: 4 cloves
Ginger: 1” piece
Green Chilli: 3
Mustard Seeds: ½ tsp
Coriander Powder: 2tbsp
Garam Masala: 1tsp
Chilli Powder: 1tsp or as per taste
Turmeric Powder: ¾ tsp
Coriander Leaves: few
Method Of Preparation
Chop all the veggies and keep aside.
Make onion paste by grinding onion, tomato, ginger, garlic and green chilli. Keep aside.
Heat oil in a pan and splutter mustard seeds and jeera and then add the grounded onion paste to it.
Stir for a while till its raw smell goes and oil comes up.
Now add the coriander powder, chilli powder, garam masala and turmeric powder.
Stir for a minute. Then add 1 ½ -2 cups water, salt and add all the chopped veggies.
Close with a lid and lower the flame when boils.
Let it cook. When the gravy becomes thick and all the veggies get cooked add coriander leaves and switch off the flame.
Serve hot with chappathi.