Distribution Date
06th December, 2025
Venue
Thane
People Served
90
Total Cost
₹3760.00
Ingredients
- Potato - 7.5 Kg
- Tomato - 7.5 Kg
- Carrot - 5 Kg
- Brinjal - 5 Kg
- Doodhi - 5 Kg
- Suran - 5 Kg
- Cauliflower - 2.5 Kg
- Bhopla - 3 Kg
- Ginger - 300 gm
- Kothmbir - 2 Big
- Green chillies - 500 gm
- Besan - 250gm
- Haldi - 100gm
- Aamchur - 50gm
- Rai - 100gm
- Jeera - 100gm
- Jeera powder - 200gm
- Ajwain/Saunf powder - 200gm
- Jaggery - 500gm
- Kadipatta
Preparation
- Heat oil
- Put fenugreek seeds and jeera till brown then add besan
- Add tomato puree gradually to keep it lump-free
- Boil carrots separately
- Put oil in different vessel and add rai, jeera, paste made of ginger and chilly
- Add brinjal and dudhi, add salt and after cooking a bit, add vegetables one by one (carrot, bhopla, potato, flower)
- After cooking before adding tomato puree: Add haldi, special powder, dhaniya powder
- Special Masala:
Dry roast and grind Dried kadipatta leaves, red chillies (kashmiri), chutney chana - When all vegetables are almost cooked add the tomato puree
- Add grinded saunf, jeera and ajwain powder
- Continue cooking till all vegetables are ready to eat
- Add coriander leaves for garnishing
Volunteers
Bunty
Madhu
Ravindra
Images
