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Diwani Handi
Diwani Handi

Before you jump to Diwani Handi recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are a whole lot of things that contribute to your getting healthy. An expensive gym membership and very hard to stick to diets are not the only way to do it. You can do small things every day to improve upon your health and lose weight. Being intelligent about the decisions you make each day is a start. Getting as much exercise as you possibly can is another factor. Don’t ignore that health isn’t only about simply how much you weigh. It has more to do with making your body as strong as it can be.

We hope you got insight from reading it, now let’s go back to diwani handi recipe. You can cook diwani handi using 17 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Diwani Handi:
  1. Take 1 cup each of chopped mixed veggies (Carrot, radish, beans, cauliflower, green peas, eggplants)
  2. You need 2 tbsp. oil
  3. Provide 1 " cinnamon stick
  4. Get 2 green cardamoms
  5. You need 1 tsp. cumin seeds
  6. Take 1 onion, sliced
  7. Get 1 " ginger
  8. Take 2-3 garlic cloves
  9. Take 1 tomato, chopped
  10. Get 2 green chilies, slit
  11. Take 1-2 bunches fresh fenugreek leaves, chopped
  12. Get to taste salt
  13. You need 1/2 tsp. turmeric powder
  14. Prepare 1 tbsp. roasted coriander-cumin powder
  15. Prepare 1 tsp. garam masala powder
  16. Prepare 1 tsp. red chili powder
  17. Get 1 tbsp. dried fenugreek leaves (kasuri methi)
Steps to make Diwani Handi:
  1. Heat oil in a handi / kadai / pan and temper with cumin seeds, cinnamon and cardamoms.
  2. Give it a stir and add the onions. Saute till it is light brown.
  3. Make a paste of the ginger and garlic. Mix with all the powdered spices (except salt) along with some water. Now add the spice paste and fry on a medium flame till the oil separates.
  4. Add all the veggies, green chilies and salt.
  5. Mix well and cook, covered for 2-3 minutes. Add the chopped fenugreek leaves and combine everything well. Cover and cook, by stirring at intervals till the veggies are almost done.
  6. Add the chopped tomatoes and continue to cook, covered for another 2 minutes.
  7. When done, add the crushed kasuri methi and mix well.
  8. Switch off the flame and keep it covered for 2-3 minutes. Serve in a clay pot (handi) preferably, as a side dish with naan, tandoori roti, kulcha, roomali roti, jeera rice, pulao or plain biryani.

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