Diwani Handi

A delicious and nutritious mixed vegetable curry, Diwani Handi is cooked with fresh fenugreek leaves, spices, and a medley of vegetables, making it a wholesome and flavorful dish.

Ingredients

  • 3 potatoes
  • 10–12 French beans
  • 1 cup broad beans (sem)
  • 3 carrots
  • ½ cup shelled green peas
  • 6 baby brinjals
  • 1 bunch fenugreek leaves (methi)
  • 3 onions, sliced
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 6 green chilies, deseeded and chopped
  • 1 tbsp coriander leaves, chopped
  • ½ cup oil
  • Salt to taste

Method

  1. Clean and cut the potatoes, French beans, and broad beans into diamond shapes. Trim the brinjals and slit them into two.
  2. Wash and chop fenugreek leaves and coriander leaves.
  3. Heat oil in a pan, add sliced onions, and sauté until lightly browned.
  4. Add ginger paste and garlic paste; stir well for a minute.
  5. Add red chili powder, turmeric powder, and salt. Mix well.
  6. Stir in the fenugreek leaves and cook for 3–4 minutes.
  7. Add the prepared vegetables and mix thoroughly.
  8. Pour in 1 cup water, cover, and simmer until the vegetables are almost cooked.
  9. Add chopped coriander leaves and green chilies, then continue cooking until all the water evaporates.
  10. Serve hot with Hyderabadi paratha or chapati.

Serving Suggestion: Pairs beautifully with parathas, puris, or steamed rice for a complete meal.