Vinegar Vegetables

Ingredients:

Potato                                                  1 large – cut in julienne

Capsicum                                             1 medium – cut in julienne

Carrot                                                   3 medium – cut in julienne

Vinegar                                                 2tbsp

Lemon juice                                          2tbsp

Green chili                                            2

Salt                                                       per taste

Fenugreek  seeds                                1/2 tsp

Kalongi seeds                                      1 tsp

Fennel Seeds                                      1 tsp

Oil                                                        1tbsp

Method:

•    Blend lemon juice, vinegar, ¼ cup water, salt   and green chilies together in blender and keep aside.

•   Put oil in pan add fenugreek seeds, fennel seeds and kalongi seeds. 

• When seeds starts to splutter , add vinegar mixture.

• Add potatoes, stir to coat potatoes with vinegar mixture. Cover pan and let potatoes cook for about 5 minutes on low heat.

• Add carrot and cook on low heat till potatoes are tender and water in almost evaporated.

• Add capsicum cook further for about 5 -6 minutes on medium heat. Capsicum and carrot  should have some crunch.