Celery Masala

Ingredients

Celery: 6 stems

Carrot: 1

Capsicum: 1

Potato: 1

Zucchini/Koosa: 3

For onion Paste

Onion: 1 big

Tomato: 1 big

Garlic: 4 cloves

Ginger: 1” piece

Green Chilli: 3

Spluttering

Jeera: 1tsp

Mustard Seeds: ½ tsp

Oil: 4-6tbsp

Masala Powders

Coriander Powder: 2tbsp

Garam Masala: 1tsp

Chilli Powder: 1tsp or as per taste

Turmeric Powder: ¾ tsp

Salt: needed

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.

            

Celery Thoran

Ingredients

Celery chopped: 2 cups

Onion: 1 small

Grated Coconut: ¼ cup

Green Chilli: 2

Garlic cloves: 2

Turmeric powder: ¼ tsp

Salt: needed

Mustard seeds: ½ tsp

Oil: 3tbsp

Method Of Preparation

Grind coconut, green chilli and garlic cloves to smooth paste. Keep this aside.

Heat oil in a pan and splutter mustard seeds (I forgot this step seasoned with spluttered mustard seeds after done), then add chopped onion, when onion turns transparent add turmeric powder, celery chopped and salt. Close with a lid and lower the flame.

When the celery becomes soft/gets cooked add the grinded coconut mix and stir and switch off the flame.

Serve hot with rice.