Mr. ASEEM(BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients
- 250 gms Brinjal
- 150 gms beans
- 2 bunches Spinach
- 85 gms Carrot
- 50 gms Okra
- 50 gms Arbi (Colocasia)
- 2 nos Tomatoes
- 50 gms Onions
- 5 gms Green chilies
- 25 ml Oil
- 15 ml Fish sauce
- 4 nos Bay leaves
- 15 gms Tamarind
- 20 gms Chili powder
- 10 gms Cumin powder
- 5 gms Brown sugar
- 1 lit Water
Instructions
- Wash and cut the vegetables.
- Heat the pot and put-in the cooking oil
- Sauté the onion until its layers separate from each other
- Add the minced garlic and ginger and sauté.
- Add the brinjal, arbi, green chilies and tomatoes.
- Add the dry powders and stir well.
- Add the tamarind pulp and sauté.
- Put-in the fish sauce and mix with the ingredients.
- Pour the water and bring to a boil
- Then simmer for 20 minutes or until arbi is tender
- Add the string beans and okra and simmer for 5 to 8 minutes
- Put-in the chopped spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
- Check the seasoning and serve.