Mr. ASEEM(BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients
250 gms Brinjal
150 gms beans
2 bunches Spinach
85 gms Carrot
50 gms Okra
50 gms Arbi (Colocasia)
2 nos Tomatoes
50 gms Onions
5 gms Green chilies
25 ml Oil
15 ml Fish sauce
4 nos Bay leaves
15 gms Tamarind
20 gms Chili powder
10 gms Cumin powder
5 gms Brown sugar
1 lit Water
Instructions
Wash and cut the vegetables.
Heat the pot and put-in the cooking oil
Sauté the onion until its layers separate from each other
Add the minced garlic and ginger and sauté.
Add the brinjal, arbi, green chilies and tomatoes.
Add the dry powders and stir well.
Add the tamarind pulp and sauté.
Put-in the fish sauce and mix with the ingredients.
Pour the water and bring to a boil
Then simmer for 20 minutes or until arbi is tender
Add the string beans and okra and simmer for 5 to 8 minutes
Put-in the chopped spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
