Veg- Pyaaj Koli Bhaja

Ingredients
Spring Onions-1 bundle
Diced Potatoes-1big
Diced Tomatoes-1big
Half Brinjal diced-big
Diced Bell peppers-half
Whole red chilli-2
Paanch Phoran-1/4 spoon
Snap peas-5, cut into small pieces
Cumin powder-1/4th spoon
Turmeric powder-pinch
Red Chilli powder-to taste
White oil/mustard oil
salt and sugar to taste

Method
1-Cut and wash all the vegetables and then drain the excess water.
2-Put some oil in a pan and then put Paanch Phoron and whole red chilli in that oil for tempering.
3-Then add all the cut vegetables and mix it well.
4-Now add turmeric powder,chilli powder,cumin powder,salt and sugar.Saute it for few min in low flame and then cover and cook.
5-Once the vegetables are cooked remove the cover and fry the vegetables in medium flame till dry.
6-Serve hot with rice or rotis.

MUTTON GHUGNI

MUTTON GHUGNI
First method.
Preparation of Keema.
Minced meat or keema(chicken or mutton)
First take any type of oil in a nonstick pan and put sliced onions and saute it till it is golden brown.Now add ginger and garlic
paste and saute for for some time.Now add the keema and little salt and fry till it is half done.Now add Kashmiri red chilli powder
,green chillis,garam masala powder and mix it well with the keema and fry till oil separates.Add mutton stock in the keema and boil it
well till the gravy is thick.If it is a mutton keema boil it before but for chicken keema you can use directly.

Second preparation
Soak the yellow dal overnight and next day pressure cook it till the dal is soft.Use soda and salt to make it soft.Now put little oil in another pan
in other pan and add bayleaves and Whole cumin and whole red chilli for tempering.Add the yellow dal in that and bring to boil.Then add the cooked keema
and boil it more till it is done.Garnish with Coriander leaves,fried coconut pieces and shredded onions.