Empty My Fridge
Ubadiyu or Umbadiyu video
Ingredientes
- Ginger paste1 colher de sopa
- Garlic · paste1 colher de sopa
- Chili pepper · paste1 colher de sopa
- Salt1 colher de chá
- Sesame seed1 colher de sopa
- Cumin · powder1 colher de sopa
- Cúrcuma · powder¼ colher de chá
- Chili powder1 colher de chá
- Ajwain1 colher de chá
- Cilantro · chopped finely10 colheres de sopa
- Curry · roughly2
- Garam masala1 colher de chá
- Olive oil1 colher de chá
- Wild beans · shelled½ xícara
- Soy bean pods · frozen½ xícara
- Sweet potato · peeled diced1
- Potato · peeled diced1
- Yam · peeled diced1
- Eggplant · peeled diced1
- Chickpea flour½ xícara
- Masala chaas1 xícara
Modo de preparo
- Preheat the oven to 375°F.
- In a large bowl, combine the ginger, garlic and green chilli pastes, salt, sesame seeds, coriander cumin powder, turmeric, red chilli powder, carom seeds, curry leaves, coriander leaves, garam masala and olive oil until well mixed.
- Add the wild beans, soybean pods, sweet potato, potato, purple yam and eggplant. Mix until everything is well coated, then set aside.
- Grease a baking tray with oil. Spread the mixture evenly in the tray and cover with foil.
- Bake on the middle rack for 45-50 minutes.
- Remove the tray from the oven and serve hot, garnished with coriander leaves and sev, with coriander chutney and a glass of masala chaas on the side.
Resumido do vídeo de Bhavna's Kitchen. Assista para ver os detalhes.
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