Evergreendishes

Category: sabzis and gravies

  • Black eyed bean veggie (alasande kalu)

    Black eyed bean veggie (alasande kalu)

    Black eyed bean makes a good accompaniment with chapati or jowar roti. Dried ones need soaking while the fresh ones can be cooked instantly.

    Daily cooking needs some planning and I find beans to be useful in some way, either as a quick or soaked stir fry.  I tend to make them quite often as they are rich in nutrients and loved by all. Black eyed bean,  known by the name as “alasande ” in kannada  makes a good accompaniment with jowar roti or chapati. It is used in various dishes as sambar and fried dumplings. Here is one kind of accompaniment that is often made at home. 

    black eyed bean palya

    Ingredients that you need are 

    • Black eyed bean 2cups  
    • Onion 2  
    • Coriander 1/2 bunch
    • Ginger 1 inch
    • Green chilly 4
    • Cumin 1tsp
    • Oil 1 tbsp
    • Salt to taste 

     

    Method :

    Soak the black eyed beans for half an hour.Cut the onions finely and keep aside. Pressure cook them. Grind coriander leaves,ginger and green chilly  to a fine paste. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink. Now,add the paste and salt to it . Let cook for a minute. Add the cooked beans along with the water. Let boil to get a thick consistency.

    Handy hints:

    • Adding the water content ensures all the vital nutrients are regained.
    • Two cloves of garlic may be added while grinding the paste.

    Black eyed bean veggie

    Black eyed bean veggie makes a good
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    soaking time 30 minutes
    Course: sabzi
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup black eyed bean
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 4 green chilly
    • 1 tbsp oil
    • salt

    Method
     

    1. Soak the black eyed beans for half an hour.
    2. Cut the onions finely and keep aside.
    3. Pressure cook the soaked beans.
    4. Grind coriander leaves,ginger and green chilly  to a fine paste.
    5. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink.
    6. Put the paste along with required amount of salt to it. Let cook for a minute.
    7. Put the boiled beans to it, boil for sometime, until you reach the required consistency.

    This is an old post which I have redone it now with better pictures and text. Sending this to Foodies Redoing Old Post 16, a foodie group where we virtually meet with our new posts twice a month.

    If you ever make this recipe, take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook. Let’s be connected. 

     

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  • Potatoes in gravy

    A day without veggies in the kitchen and these potatoes are such a handy stuff, I really love them for their versitality. It can be used in all kind of cooking. Here is another veggie for you.

    The ingredients that you need are :

    • potatoes 3
    • onions 2
    • tomatoes 3
    • chilli powder 1tsp
    • garam masala powder 1/2 tsp
    •  oil 1 tbsp
    •   turmeric powder1/4 tsp
    • cumin seeds1/2 tsp  
    • kasuri methi 1/2 tsp 
    potatoes in gravy
    love this one

     

    To Proceed :

    Wash and cut the potatoes into small triangular shapes with their jackets on. Cut onions and tomatoes finely and keep aside.Take oil in a kadai, add cumin and the onions. Saute for a while,then add the tomatoes and let cook. Now add the cut potatoes into it. Add enough water and salt . Cover with a lid for even and fast cooking. Later,add chilli powder, garam masala and kasuri methi to it. Serve with chapati or phulka.

            HAPPY COOKING !!! 

  • Green gram stir fry

    Green gram stir fry

    Green gram stir fry is a popular side dish from Karnataka. It is commonly known as Hesaru kalu palya. It makes a good accompaniment with chapathi or jowar roti.

    Ask any South Indian, they will be happy to mention about green moong. It is one of the essentials in the kitchen. It is widely used to make an array of dishes as stir fry, curries and dosa. Sprouted green gram is mostly used in salads.

    Green gram is widely used in South India to make as an accompaniment with jowar roti or chapati. It is mixed with a few spices and cooked well. It is often made as it is healthy and  makes a good substitute for the regular veggies.

    Other recipes from Karnataka are Menthe  Matvadi Palya, Cucumber stir fry,

    green gram stir fry

    How to cook green gram:

    For unplanned cooking, you can cook them directly in the pressure cooker. But, it is good to soak green moong for half an hour at least. It eases the cooking process. Pressure cook it for two whistles. Allow the pressure to release it by itself. Do not cook for a longer time, it becomes smudgy.

    Green moong can be soaked overnight and used in cooking. It can be cooked directly in a pan with some seasoning.

    Sprouted green moong can also be used in cooking stir fry.

    Moong Dal Bada is a crunchy snack made using green moong, ideal to serve as a snack.

    Let’s get to the recipe of Green Moong Stir Fry

    The ingredients that you need are :

    • 1 cup green gram 
    • 1 onion 
    • 3 green chilli
    • ginger 1inch
    • handful of coriander leaves 
    • 1 tablespoon oil
    • 1/4 cumin 
    • 1/4 teaspoon muustard
    • 1/8 teaspoon asafoetida 
    • 1/8 teaspoon turmeric powder 
    • salt to taste

    Method :

    • Cook the green gram in a pressure cooker.
    • Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
    • Cut onions into small pieces.
    • Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes. 
    • Serve with chapati or jowar roti.It is ideal to soak for green moong for half an hour.

      Take a tip:

    • The cooking time depends on the kind of gram you have used and the mode of cooking.
    • If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
    • Adjust the level of spiciness as per your taste.
    Evergreendishesdev

    Green Moong Stir Fry

    5 from 4 votes
    Green Moong Stir Fry is a simple and tasty stir fry from North Karnataka. It makes a good accompaniment with jowar roti or chapathi.
    Print Recipe
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 cup green gram
    • 1 onion
    • 3 green chilli
    • ginger 1inch
    • handful of coriander leaves
    • 1 tablespoon oil
    • 1/4 cumin
    • 1/4 teaspoon muustard
    • 1/8 teaspoon asafoetida
    • 1/8 teaspoon turmeric powder
    • salt to taste

    Equipment

    • pan, ladle, pressure cooker, small bowl, ladle

    Method
     

    1. Cook the green gram in a pressure cooker.
    2. Grind coriander leaves, cumin, ginger and green chillies to a fine paste with a tablespoon of water.
    3. Cut onions into small pieces.
    4. Heat oil in a kadai, add the mustard seeds. When they crackle add asafoetida , turmeric powder and the onions. Saute till light pink. Add the paste and salt and mix well. Now ,add the cooked green gram to it and mix well. Simmer for five minutes.
    5. Serve with chapati or jowar roti.

    Notes

    It is ideal to soak for green moong for half an hour.
    The cooking time depends on the kind of gram you have used and the mode of cooking. If soaked for a longer, you can cook them directly in a pan. Otherwise, you need to pressure cook them.
    Adjust the level of spiciness as per your taste.

    About the event :

    This is an old post which I have updated with more information and better pictures. The recipe remains the same. Sending this to Foodies_Redoing Old Post 83, a fortnightly event. Here, we work on the old posts either by editing or by changing the pictures.

    The post was first published on 13/07/2014. Edited on 21/7/2022

    a bowl of green gram stir fry
    green gram stir fry

    If you ever make Green Moong Stir Fry recipe, take a piicture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to share your creation. Subscribe to get an e-book and all updates in your inbox!

     

  • Okra with tomatoes / Bhindi Tamatar ki Sabzi

    Okra with tomatoes / Bhindi Tamatar ki Sabzi

    Okra with tomatoes/bhindi tamatar ki sabzi makes a good accompaniment with roti or chapati. It is tasty and easy to prepare.

    Okra is called by different names. It is commonly known as bhendi or bhindi. Many are familiar to it as lady’s finger.

    Okra is a popular vegetable which is used in various ways. It is used to make stir fry, dal, sambar, bhindi fry and even chutney. I love making stir fry with it and here is another one, Okra with tomatoes / bhindi tamatar ki sabzi.

    Okra with tomatoes makes a good accompaniment with chapati or roti. It is ideal to pack in the lunch box too, kids will like this, just make sure you chose the best bhindi to make it.

    Okra / bhindi should be soft and dark green in colour. The nip should break easily.

    My other okra recipes that you may like to try : Tasty Bhindi Fry, Delicious Okra Stir Fry, Maharashtrian Bharli Bhendi, Kurkuri Bhendi

    Let’s get to the recipe of Okra with Tomatoes/ Bhindi Tamatar ki Sabzi

    The ingredients that you need are :

    • okra or ladies finger 1/2 kg
    • tomatoes 3
    • onions 2
    • oil 1tbsp
    •  chilli powder 2 tsp
    • amchur powder 1/4 tsp
    •  garam masala powder 1/2 tsp
    • salt to taste
    • cumin 1/2 tsp 
    Okra with tomatoes / bhindi tamatar ki sabzi
    okra with tomatoes / bhindi tamatar ki sabzi

    Method :

    1. Wash and pat dry the okra. Cut into one inch long pieces. Ensure that they are fully dry before you cut.
    2. Cut tomato and onion into small pieces.
    3. Tale a teaspoon of oil in a pan and shallow fry the okra on a low flame, the stickiness should vanish.
    4. Once it is done, put them aside. Add oil, put cumin to it. As the cumin splutters, add onion and saute for sometime. Add tomatoes, let them cook well.
    5. Then add amchur powder, garam masala powder, chilli powder and salt.
    6. Mix well, add the okra pieces to it and simmer for five minutes.
    7. Serve with chapati or roti.

    Pin it for later:

    okra with tomatoes / bhindi tamatar ki sabzi

    This is an old post, which I have redone with better pictures and content. Sending this Foodies_Redoing Old Post 12  where we meet every fortnight with a new look to our old blog post.

    If you have liked this post, do  leave a comment below. It really motivates me to write more. If you ever make this recipe, take a picture and share it on Facebook by tagging @evergreendishes or on Instagram by tagging @foodiejayashree. I will be glad to see your creation and shall share it further.

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  • Dal with Methi Stir fry / Bele Palya

    Dal with Methi Stir fry / Bele Palya

    The semi cooked tur dal with methi leaves and onion makes a good accompaniment with chapati or jowar roti. . It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. More over,it is easy to cook and needs no much organising.

    dal with methi stir fry
    dal with methi stir fry

    DAL WITH METHI STIR FRY

    INGREDIENTS:                  

    • 1 cup turdal            1 cup = 150 ml 
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

     

    METHOD:

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions. 
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Take a tip:

    • The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    • A few cloves of garlic may be added to it.
    • If you want it spicy, add two more green chillies.

    About the event:

    This is an old post, in fact one of the first few posts that I wrote when I started my blog. Sending this to Foodies_Redoing Old Post 35, a fortnightly event, we work on an old post by changing the pictures or text. Here, I have put new photos and edited the post also.

    dal with methi stir fry
    Evergreendishesdev

    Dal with methi stir fry / Bele Palya

    Semi cooked dal with methi leaves and onion makes a good accompaniment with chapati and jowar roti. It is a traditional dish from North Karnataka.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup turdal
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • 1/2 tsp mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

    Method
     

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions.
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Notes

    The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    A few cloves of garlic may be added to it.
    If you want it spicy, add two more green chillies. 

    Pin it for later:

    Dal with Methi Stir Fry
    Dal with Methi Stir Fry

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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  • Vegetable Curry

    Vegetable  Curry is the accompaniment used with jeera rice. It can be used with  nan and rotis too. I have tried various kinds but this one is the tastiest, hence I am sharing this one with you.

    The ingredients that you need  for the curry are:

    • 1 bowl of assorted veggies as beans,carrot,peas and potato
    • oil
    • salt

    To be ground to a paste :

    • 1 onion
    • 2 tomatoes
    • 1 bowl of fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    DSC01568

    Procedure:

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.
    Evergreendishesdev

    Vegetable Curry

    Vegetable curry is a delicious side dish used with pulav, jeera rice and biryani.
    Print Recipe
    Course: lunch
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 1 bowl of assorted veggies as beans carrot,peas and potato
    • oil
    • salt
    • To be ground to a paste :
    • 1 onion
    • 2 tomatoes
    • 1 bowl fresh grated coconut
    • 2 cloves
    • 2 cardamom
    • 1 green chilli
    • coriander leaves
    • a small piece of cinnamon
    • 2 cloves of garlic
    • 1 tsp chilli powder

    Method
     

    1. Boil the veggies and keep them aside.
    2. All the nine  ingredients to be grinded to a  fine paste.
    3. Take oil in a wok, add the ground paste and fry for sometime.
    4. The colour changes gradually and the  oil leaves at the side of the wok.
    5. Now add the boiled veggies along with the  water. All the nutrients will be lost if you throw away the water.
    6. Add salt and cook for sometime.
    7. Serve with jeera rice or any kind of roti.

  • Potato veggie, the northern style

    Potatoes make excellent dishes.They can be used in a wide range of cooking. They come to our aid when the vegetables are all over during the weekend. Here is a tasty recipe to cook in ten minutes.

    The ingredients that you need are:

    3 boiled potatoes

    1 onion finely cut

    2 tomatoes chopped

    1 tsp of cumin seeds

    a pinch of asafoetida

    a pinch of turmeric powder

    1 tsp of mustard seeds

    2 tsp of oil

    1/2 tsp of garam masala powder

    1 tsp of chilli powder

    salt to taste

    Take the oil in a kadai and make the seasoning. Add mustard seeds,as they crackle, drop the pinch of asafoetida and turmeric and cumin. Then add onions and saute till light pink in colour. Then add tomatoes and allow to cook till tender. Now, add the chilli powder and garam masala powder and mix well. Allow to boil for a minute. Feel the aroma tingle your senses. Now add the mashed potatoes. Add salt to it and mix well. Tasty potato vegetable is ready to serve.

    I have always been a vegetarian and found a book of my kind of cooking.

    http://79b4edqm6bukq5svuk6-etfr66.hop.clickbank.net/

    [social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

     

  • Dal Palak

    Dal Palak

    Dal Palak is a tasty and healthy side dish from North Indian cuisine.

    Spinach is healthy and packed with all nutrients. When lentils and greens merge, it forms a delicious and comfort food. This is a North Indian dish and  usually served as an accompaniment with  chapati or nan.

    Why should you make Dal Palak ?

    1. It is tasty.
    2. It makes a good accompaniment with chapathi or naan.
    3. It can also be used with steamed rice or pulav.
    4. Dal Palak is a good way to feed tasty and nutrient rich food for the family.
    5. It is loved by all.
    Dal Palak
    dal palak

    The other spinach accompaniments  that you can make easily are Kafuli and the most loved Alu Palak.

    Dal Palak Recipe

    Ingredients:

    • 1 cup boiled tur dal
    • 2 bunch of spinach
    • 1 onion finely cut
    • half inch ginger
    • 2 green chillies
    • 2 cloves garlic
    • 1 tablespoon oil
    • salt  to taste

    Method:

    • Blanch spinach and keep aside
    • When cool, grind to a paste along with green chilly, ginger and garlic. Keep aside.
    • Take oil in a kadai, add cumin seeds, let them splutter.  Then, put  the onions. Saute till pale in colour. Now, add the spinach puree and let cook for sometime. After two minutes, put the cooked dal and  salt. Allow to simmer on a low flame.
    • Dal Palak is  ready to serve. It makes an ideal accompaniment with rice also.

    About the event:

    This is an old post which I have redone with better pictures. Sending this Foodies_Redoing Old Post 32, a fortnightly event, where we work on a old post. I have changed both the text and the pictures here.

    Dal Palak
    Evergreendishesdev

    Dal Palak

    Dal Palak is a healthy, tasty and comfort food. It pairs well with any kind of flat bread and steamed rice.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6
    Course: dinner ideas, lunch ideas
    Cuisine: north indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup boiled tur dal
    • 2 bunch of spinach
    • 1 onion finely cut
    • half inch ginger
    • 2 green chillies
    • 2 cloves garlic
    • 1 tablespoon oil
    • salt to taste

    Method
     

    1. Blanch spinach and keep aside
    2. When cool, grind to a paste along with green chilly, ginger and garlic. Keep aside.
    3. Take oil in a kadai, add cumin seeds, let them splutter.  Then, put  the onions. Saute till pale in colour. Now, add the spinach puree and let cook for sometime. After two minutes, put the cooked dal and  salt. Allow to simmer on a low flame.
    4. Dal Palak is  ready to serve. It makes an ideal accompaniment with rice also.

    Notes

    f you need it spicy, put one more green chilly.

    Pin it for later:

    a bowl of dal palak
    dal palak

    If you ever make this recipe, do take a picture and share your creation by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook.

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  • Potatoes tossed in cumin | Aloo jeera

    Potatoes tossed in cumin | Aloo jeera

    Potatoes play an important role in our daily cooking because of their versatility. You can use it for a wide range of dishes, from stir fry to snacks.

    Presenting to you all a  tasty and simple vegetable  with very few ingredients.  Potatoes tossed in cumin is nothing ,but our very own Aloo Jeera, which is loved by one and all. Over to the recipe below.

    The ingredients that you need are:

    1. 1/2 kilogram potatoes 
    2. 1/2 tablespoon cumin seeds 
    3. 1/4 teaspoon turmeric powder 
    4. 1/4 teaspoon asafoetida 
    5. 1/4 teaspoon mustard seeds 
    6.  2 teaspoon chilli powder 
    7. salt according to taste
    8. 3 tablespoon oil 
    aloo jeera
    aloo jeera

     

    METHOD :

    Cut the potatoes into medium sized long strips. Wash them well with salt water.

    Take a kadai and add oil to it. Add mustard seeds, turmeric and asafoetida. When it splutters, add thecumin seeds. Then add potato slices into it.

    Cook on a low flame until done. It needs time , so do not hurry with it.

    When done, add salt and chilli powder. Serve with chapati or rice.

    Other potato recipe on the blog: Grilled baby potatoes  Aloo Jeera

    aloo jeera
    Evergreendishesdev

    Aloo Jeera

    5 from 2 votes
    Aloo Jeera is one of the tastiest and easiest accompaniments that I can think of. It is liked by one and all.
    Print Recipe Pin Recipe
    Servings: 4 people
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kilogram potatoes
    • 3 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1/4 tsp asafoetids
    • 2 tsp chilly powder
    • salt to taste
    • 1/2 tbsp cumin

    Method
     

    1. Wash the potato and cut them into medium sized long pieces.
    2. Take oil in a pan, make the seasoning. Add the mustard seeds, as it crackles, put asafoetida,cumin and turmeric. Then add the potato pieces.Mix well. Add salt.
    3. Let cook on a low flame, keep sauteing in between. 
    4. Once it is done, add chilly powder and let cook for another five minutes.
    5. Alu Jeera is ready to serve.

    Notes

    Do not peel the skin of potatoes.
    Wash the potatoes pieces well in salt water.
    Adjust chilly powder to your preference.

    Other side dishes that I often make at home are Alu Palak, Veg Hariyali and Methi Chaman.

    If you ever make this recipe, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Aviyal / easy avial recipe/ Kerala cuisine

    Aviyal / easy avial recipe/ Kerala cuisine

    Avial / aviyal is a popular dish from Kerala cuisine. Assorted vegetables are used to make this delicious stir fry, it tastes good with hot steamed rice.

    This is a popular dish of Kerala. It is lightly spiced with various kinds of umpteen vegetables. It makes a good dish when you have a stack of veggies at home or a few assorted ones. It is usually served with rice but can also be eaten with chapati.

    Avial / aviyal

    Avial / Aviyal / Kerala cuisine

    Ingredients:

    • 20 beans
    • 1 carrot
    • 1 potato
    • 2 cucumber
    • 1/2 bowl green pea
    • 2 drumstick
    • 1/4 yam
    • 1/2 bowl fresh grated coconut
    • 1 teaspoon cumin
    • 2 green chilly
    • 1 tablespoon coconut oil
    • 1/2 teaspoon mustard seed
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • a few curry leaves
    • salt to taste
    • water for grinding

    Method:

    1. Wash and cut the veggies.
    2. Boil them separately in a pan with water. Remove the stock and use it for any other purpose.
    3. Grind coconut, green chilly and cumin together with some water to a fine paste.
    4. Heat oil in a pan, add mustard seeds, as they crackle, put asafoetida, curry leaves and turmeric powder. Put the veggies, the ground paste and salt, give a stir.
    5. Heat for sometime, let the flavours imbibe.
    6. Serve hot with rice or chapati.

    Pin it for later:

    easy avial recipe

    This was one of the first few posts that I wrote when I started my website. I have joined a group Foodies_Redoing Old Posts and we give a new look to one post every fortnight. This post is part of Foodies Redoing Old Post 5. Believe me, I had not even put a single picture for this post ! Well, I have come a long way since then.

    If you have liked this post, do leave a comment and share it with your family and friends. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.