Buttered vegetables

Buttered vegetables

Ingredients:

• 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

Instructions:

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.