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Recipes >> Handi with Zubaida Tariq Recipes > Deewani Handi by Chef Zubaida Tariq

Deewani Handi

Deewani Handi
Prep Time
10 Mins
Cook Time

30 Mins
Serves

4 - 6
Deewani Handi is a sought of vegetable curry best to have in your regular meals. It is mainly an Indian dish engrossed in itself the healthiness of eggplant and saag. A touch of turmeric juice make it a bit savory. Do give it a trail.
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Source:  Chef Zubaida Tariq In Handi On Masala Cooking TV Channel
3 Ratings
2 out of 5 stars
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Ingredients

  • Eggplants 2
  • Onions 2 spring
  • Tomatoes 2
  • Carrots 2
  • Potatoes 3
  • Green chilies 6
  • Few curry leaves
  • Coriander 1 bunch sliced
  • Soya 2 bunches
  • Methi saag 6 bunches
  • Mustard oil 1 cup
  • Peas ½ cup
  • Tamarind juice ½ cup
  • Turmeric powder 1 tsp
  • Ginger garlic paste 1 tbsp
  • Red chili powder 1 tbsp
  • Salt to taste

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Cooking Directions

  1. Heat cup mustard oil in a handi and add fenugreek seeds.

  2. When spice is fragrant, add egg plants cut into cubes, cup peas, tomatoes, bunches methi saag, spring onions, bunches soya, green chilies, turmeric powder, potatoes cut into cubes and slightly fried.

  3. Add red chili powder, salt to taste, tamarind juice, ginger garlic paste and few curry leaves and allow cooking on low flame.

  4. When much of vegetables’ water has evaporated, stir together the gravy.

  5. Garnish with sliced coriander and serve.

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