Cooking time: 7-8 minutes for cooking vegetables

                       10 minutes for preparing Dhariwala

Ingredients

1 tbsp = 15 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

• Big sized Potato – 5
• Green peas – 6 tbsp
• Chopped Mint leaves- 5 to 6 tbsp and very little for garnishing (Optional)
• Big sized Onion – 2 (Finely chopped)
• Turmeric powder – ¾ coffee spoon
• Tomato – 1
• Red Chilli powder – 1 tsp
• Ginger Garlic paste – ¾ tsp
• Cumin seeds – ¾ tsp
• Salt – required
• Sugar – slightly less than ¼ tsp
• Garam masala powder– slightly less than ½ tsp
• Water – ¼ cup (1 cup = 300ml)
• Ghee – ¾ spoon

Method

• Boil the Peeled Whole Potatoes and Green peas with required salt and Water (180 ml- 200 ml) for 4 whistles in the pressure cooker (I have used 5 litre stainless steel pressure cooker). Switch off the flame.
• Crumble the cooked Vegetables. Crumbled Vegetables are ready.
• Grind the Tomatoes to a smooth puree with Water (10 ml). Tomato Puree is ready.
• Grind the Chopped Mint leaves, finely chopped Onions, Turmeric powder, Red Chilli powder, Ginger Garlic paste, Garam Masala powder, Sugar, required Salt with Water (¼ cup (1 cup= 300 ml)) to a smooth masala paste. Masala paste it ready.
• Roast the Cumin seeds with the Ghee for a minute in a Kadai at medium flame.
• Then, add the prepared Masala paste to it. Boil it for 3-4 minutes.
• Add the prepared Tomato puree to it and boil it for 1-2 minutes.
• Then, add the Crumbled Vegetables to it and cook it for 2 minutes.
• Add Water (50 ml) to it. Stir it well and cook for a minute. Switch off the flame.
• Garnish with Chopped Mint leaves (optional). Serve hot. Enjoy with Masala poori (Spicy poori) (Click the Masala poori (Spicy poori) to know its recipe).