Buttered vegetables


Buttered vegetables


  • Onions: 1/2cup(cut into 1 inch cubes)
  • Chopped garlic – ginger: 1tbsp
  • Cauliflower: 1cup
  • Carrot: 1cup (cut into thin rounds)
  • Raw papaya: 1cup (cut into thin square)
  • string/ long bean (borboti):(cut into 2 inch strips)
  • Large green chilies: 2pieces (cut into 1 inch strips)
  • egg: 1
  • corn flour: 1tbsp
  • black pepper powder: 1tsp
  • butter: 2tbsp


Heat 2cup water and 1tbsp salt in a large bowl and let it boil. When it starts to boil, add cauliflower, raw papaya, carrot and beans into the water and cook for only 5 minutes or till 60% tender (If you over boil it, the veggie will be mushy and won’t taste good ). drain water form vegetables and reserve 1/2cup vegetable stock.
Place 1/2cup vegetables stock, egg and corn flour in a bowl and mix them very w. ell.
Heat butter in a saucepan, add chopped garlic ginger, green chilies and onions and stir-fry just until they are aromatic.
Add the half cooked vegetables and continue stir-frying 2 minutes more. Now add the egg mixture, pepper powder and cook on medium flame until the gravy thickens, about 3 minutes more.
Then sprinkle 1tbsp butter and turn off the heat.
Serve hot with plain rice, pulao, biriyani or naan.


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