MIX VEGETABLE || ANKUTT || DIWANI HANDI
Today I am sharing a very traditional recipe DIWANI HANDI OR Ankutt. My ‘GRANDMA’ used to make Ankut the very next day to Diwali ‘light festival of India’. This traditional dish is accomplished with lots of vegetables infect she use to put all seasonal vegetables in it. Though, I had skipped a few of them like karela and lauki. However, this dish is awesome must try and let me know how you like it.
MY FOOD TRAVEL :
I remember, when I visited Jammu for a visit with my husband. We skipped one mess lunch to visit nandus one of Army Favorite restaurant for lunch. In Nandus I had this amazing dish for the first time. The taste was so good that I called the chef and asked him for the recipe. Lot of people say ‘It is really difficult to get an accurate recipe from the chefs mouth’. When the chef replied saying “it is just a simple mix vegetable dish” I thought the saying was true.
Ahh…I searched and tried almost all the possible recipes before I found this authentic recipe from my mom’s cookbook. To my surprise, when I served this recipe for one of our get togethers, all my guests loved it! They praised the dish a lot and a few of them were even compared it with that of Nandu’s. My recipe has improved with time and is now far better than the previous one. Try this simple recipe and include it in your party menu and I can guarantee compliments.
More such recipes are waiting for you in my blog! Visit my blog category Indian Curries to find interesting recipes like:
- Soya chaap curry (my style )
- Vegetable kofta curry
- Kathal masaledar ( jackfruit curry)
- Dahi ki bhindi / okra curry in curd gravy
- Kashmiri dum aloo, (potato curry )
- and so on..
DIWANI HANDI- A FESTIVE CURRYCourse: Indian Curries, INDIAN CURRY, PARTY MEAL PLANNING
Diwani handi is a classic authentic royal vegetable preparation coked in a handi.The vegetables are tossed together in garlic ginger to make a rich masalas.
Potatoes-2 medium size
Carrots-2 medium size
French beans-10 to 12
Brinjals-4 to 5
Fresh fenugreek leaves-1/2 bunch
Fresh spinach leaves-1/4 bunch
Fresh coriander leaves-1/4 cup chopped
Red chilli powder-1 tsp
Turmeric powder-1 tsp
Salt – as per taste
Tomato puree-1/2 cup
- Peel washes and cut potatoes and carrot in half inch sized cubes.
- String, wash and cut French beans diagonally. Wash and slit brinjals into two. Peel wash and chopped onions, grind ginger and garlic into paste, wash and drain green peas.
- Clean wash and chop fresh leafy vegetables. Chop green chilies.
- Heat oil in wok adds onion and sauté till light brown. Add green chilli and ginger garlic paste and sauté for a min. add tomato puree and dry masalas and mix well. Now add curd and cashew paste in it.
- Add all vegetables and simmer, covered, till the vegetables are cooked.
- Add fenugreek leaves, coriander leaves and stir and cook for three to four minutes.
- Serve hot with Indian bread of your choice.
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