Handi Vegetable

Smaller version of Handi

Vegetable Handi is actually a style of cooing which takes us back to the centuries old tradition. I think it's fun to know the history behind every dish and every cuisine. Handi Vegetable is one of most famous and oldest styling of cooking in India. It was introduced to India in the 16th century (it's believed to be!!!).

What is Handi???

Handi is a cookware which is spherical in shape with a thick bottom and a wide-mouth opening. It's narrow neck adds glamour to the vessel and it has got no handles.It's either can be made on copper or brass. Handi (smaller versions) is also used for  serving whichever dishes cooked in 'Handi ' to give that extra-feeling. Their name reflects the dish, such as Handi Vegetable and Handi Biriyani.


Handi Vegetable is a classic-authentic vegetable preparation which has been conquering millions of Indians taste buds for a long time.It's that dominant of flavor ginger, garlic and the vegetable are cooked in a rich tomato-oinon gravy is an absolute treat for anyone's taste buds. Chappati or Tandoori roti makes a perfect accompaniment for this wonderfully- royal delicacy.

There is no hard and fast rule with regards to the different types of vegetable to be used  for cooking handi vegetable. If you have any boiled or roasted left-over vegetable? Perfectly fine !!!

But, normally made with green peas,green beans(French beans), potatoes, brinjal (eggplant), carrot, bell peppers and cauliflower.

Ingredients:

 

For four servings.

100 gm Potato.

100 gm French Beans.

100 gm Green beanns.

2/3 medium Brinjal.

2 Bell peppers.

100 gm Cauliflower.

100 gm Carrot.

1 tbsp Oil.

1Tsp Ginger.

1 Tsp Garlic.

2/3 Oninon (sliced).

3 Tomatoes (sliced).

1 Tsp Turmeric powder.

1 Tsp Chilli powder.

1 Tsp Cumin powder.

1 Tsp Garam masala.

1 Tsp Cream Garnish (optional).

1 Handful chopped Coriander leaves.

Firstly, cut all the vegetable, cook and keep it ready. Then make the sauce (gravy) and lastly mix vegetables into gravy.

Cut potatoe, carrot, beppers into medium dices- boil potatoes and keep it ready. Cut French beans into small batons- boil. Cut brinjal into quarters and fry.

Let's begin with gravy now. Heat oil in a vessel (ideally in a 'handi'). Add sliced onion and cook for about 3 minutes. Add ginger-garlic paste and fry for a minute. Add the powdered masalas now (garam masala is optional). Add tomato and mix half cup of water as well. Cook till the gravy becomes semi-thick and season well.

Mix cooked vegetables into the gravy and mix well. Sprinkle half of coriander leaves into it.You can add a bit of cream after removing from fire, but again it's optional. 

 

 Serve hot, garnished with cream and coriander leaves.

Enjoy, HAPPY COOKING!!!