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44
Hirva Masalyachi Bhaji
(Vegetables in Green Masala)
Serves 10 Pressure Cooking Time 2 minutes
2
1
2 cups
/
200 g
coconut coarsely grated
3
1
2 cups
/
840 ml
water
2 medium (9 oz
/
250 g)
onions
2
1
4 tsp
/
11.3 ml
aniseed
8
green chillies
1 cup
/
50 g
coriander leaves chopped
6
cloves
1 x 2 inch
/
5 cm stick
cinnamon
4
brown cardamoms
seeds
taken out and kept, pods
discarded
1
4 cup + 3 tbsp
/
105 ml
vegetable oil
2 medium (9 oz
/
250 g)
onions thinly sliced
3 large (1 lb
/
450 g)
potatoes cut into 2 inch
/
5 cm long and 1 inch
/
2.5 cm thick slices
1
1
2 cups
/
225 g
peas shelled or frozen
5 medium (14 oz
/
400 g)
carrots quartered lengthwi
se
and cut into 1 inch
/
2.5 cm
pieces
1
1
4 cups
/
150 g
green beans cut into 1 inch
/
2.5 cm pieces
1 small head (14 oz
/
400 g)
cauliflower cut into flowerettes
of about 1 inch
/
2.5 cm
2 tbsp
/
30 ml
salt
1 tbsp
/
15 ml
lemon juice
1. Extract 1
1
2 cups
/
360 ml milk from coconut using 1
1
2 cups
/
360 ml water (see page 54).
2. Grind together onions, aniseed, chillies and coriander leaves into
a paste.
3. In a pan, roast together cloves, cinnamon, cardamom seeds (see
page 56) and grind to a powder.
4. Heat oil in cooker about 2 minutes. Add sliced onions and fry till
golden brown. Add ground paste. Stir and fry about 2 minutes. Add
potatoes, peas, carrots, beans and cauliflower. Stir and fry about
2 minutes. Add powdered spices and salt. Stir a few seconds. Add
remaining water (2 cups
/
480 ml). Stir.
5. Close cooker. Bring to full pressure on high heat. Reduce heat
and cook 2 minutes.
6. Remove cooker from heat. Release pressure with slight lifting of
pressure regulator.
7. Open cooker.
8. Place cooker with vegetables on medium heat. Add coconut milk
and bring to boil, stirring carefully.
9. Remove cooker from heat. Stir in lemon juice. Serve
hot.
46


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