Diwani Handi

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

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

• Prepare the vegetables: Wash and clean all the vegetables thoroughly. Cut the potatoes, French beans, and broad beans into diamond shapes. Trim the baby brinjals and slit them into two halves. Peel and slice the onions thinly.

1. Chop the greens: Wash and finely chop the fenugreek leaves and coriander leaves. Keep them aside for later use.

2. Sauté the base: Heat oil in a deep, heavy-bottomed pan over medium flame. Add sliced onions and sauté until they turn light golden brown and aromatic.

3. Add aromatics: Stir in the ginger paste and garlic paste. Sauté for a minute, allowing the raw smell to disappear and the mixture to turn fragrant.

4. Incorporate spices: Add red chili powder, turmeric powder, and salt. Stir well to coat the onions evenly with the spices.

5. Cook the fenugreek leaves: Add the chopped fenugreek leaves (methi) to the pan. Cook for 3–4 minutes, stirring occasionally, until the leaves soften and release their earthy aroma.

6. Combine vegetables: Add the prepared vegetables—potatoes, beans, carrots, peas, and brinjals. Mix well so that the vegetables are evenly coated with the masala and methi mixture.

7. Simmer the curry: Pour in 1 cup of water. Cover the pan and let it simmer on low heat until the vegetables are tender and cooked through.

8. Finish with greens and chilies: Once the vegetables are almost done, stir in the chopped coriander leaves and deseeded green chilies. Continue cooking until all the excess water evaporates and the curry achieves a semi-dry consistency.

9. Serve: Transfer the Diwani Handi to a serving dish. Serve hot, garnished with a few coriander leaves for freshness.

Serving Suggestion:

Enjoy Diwani Handi with Hyderabadi paratha, chapati, or puris. It also pairs beautifully with steamed rice or jeera rice for a hearty meal.