Distribution Date
18th September, 2021
Venue
Thane
People Served
90
Total Cost
₹3700.00
Ingredients
- Tomato - 5Kg
- Onion - 7 Kg
- Potato - 7 Kg
- Big Elaichi - 4-5
- Pepper - 50gms
- Ajwain - 20 gms
- Dhaniya - 100 gms
- Saunf - 50 gms
- Lavang - 10 gms
- Dalchini - 5-6 pieces
- Jeera Powder - 100 gms
- Ginger powder - 50 gms
- Pudina Powder - 50 gms
- Garlic - 200 gms
- Green chillies - 100 gms
- Hing - Little
- Elaichi - 10 gms
- Ginger - 150 gms
- Barik Sev - 200 gms
- Bay Leaf
- Ghee - 1 Kg
- Curd - 1 Kg
- 7 Kg Atta
Preparation
- Grate tomato
- Grate half onions
- Heat onion with oil and keep stirring on low flame till onion turns brown
- Add tomato and more oil and keep stirring till tomato becomes cooks well
- In a separate vessel, fry onions
- In a separate vessel, fry potatoes
- Heat Ghee and add Big Elaichi, bay leaf, dalchini, ajwain, jeera, dhaniya powder, jeera powder, pudina powder, ginger garlic paste, hing, elaichi, saunf, barik sev. Saute well.
- Mix above with onion and tomato paste
- Add curd and mix
- Add water to increase gravy and mix
- Add oil, fried onions and potatoes
- Simmer on low flame till potatoes are cooked well
Volunteers
Abu
Rabbi
Vinod
Ankur
Vinay
Nikhilji
Images
