Down to Earth - - FOOD -

IN­GRE­DI­ENTS Thalkudi leaves: 200 g Pump­kin: 50 g Brin­jal: 50 g Tomato: 1 (op­tional) Gar­lic: 4-5 Mus­tard: 2-3 g Dry chilies: 2-3 Cook­ing oil: 1 tsp Salt to taste METHOD Fry gar­lic cloves till they turn red­dish. Add mus­tard, chili and tomato and keep stir­ring. Add leaves of thalkudi, pump­kin, brin­jal and salt. Boil on a slow flame cov­ered with a lid till the con­tents soften. Serve with rice or chap­pati.

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