Hi Friends,
Today I am posting a left over recipe made with Note shaker danta. I have already posted red and green note shak fry recipes. I always preserve the left over stems and try to make it into a delicious dish. To this recipe I used potato, pumpkin and eggplant. You can use any vegetables you have in hand. It is a healthy dish—non spicy and you need only 2 tbsp.of oil. It can be served with rice/roti or paratha.
Cooking time – 30 minutes. Serve – 4
Ingredients –
- Note danta – 1 bunch (cut into pieces)
- Potato (large) – 1 (peeled and cut into small cubes)
- Eggplant (medium) -1 (cut into cubes)
- Pumpkin – 100 grams(peeled and cut into cubes)
- Tomato (medium) -1 (chopped)
- Green chilly – 2
- Slit green chilly -4
- Salt to taste.
- Sugar – 1/2 tsp.
- Nigella seeds (kalojeera)- 1 tsp.
- Turmeric powder – 1/2 tsp.
- Oil – 2 tbsp..
Instructions –
Grind tomato and 2 green chilly into a paste,keep aside. Heat oil in a frying pan,add kalojeera. Fry for 30 seconds. Add all the chopped vegetables and stems. Stir well. Now add salt and turmeric powder, mix well. Cover the pan and cook for 3 to 4 minutes on slow flame (stir in between). Add tomato-chilly paste. Mix and stir for 2 minutes. Add 2 cups of water,sugar and slit green chilly. Cover the pan and cook till all the vegetables are soft. Dissolve 1 tbsp.of wheat flour in 1/2 cup of water and add to the pan. Stir well and cook on slow flame till all the water evaporates.
Remove pan from the heat, cover the pan and give few minutes standing time. Tasty and healthy Note Danta Curry is ready. Serve as a side dish with rice/roti/paratha. Enjoy.
