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