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Tuesday, 11 April 2017

Diwani Handi (Mixed Veg. Curry - Hyderabadi Style)


          Here comes DIWANI HANDI - a nutritious and a healthy mixed vegetable curry with some greens thrown in. It is a traditional Hyderabadi style dish which has a lot of versions. But I tried the simpler method without any cream or cashewnut paste. 

          So any leftover veggies sitting in your fridge? Go ahead and try this side dish and relish with naan, tandoori roti, kulcha, roomali roti, plain biryani, jeera rice or pulao. And check for a step by step guide with pictures to prepare this tasty concoction.






          This simple curry is traditionally cooked in a handi (clay pot) which has a wide mouth. As my pot was not too big enough to cook, I had to use my normal kadai. But I served in the clay pot for an authentic touch. 

         Diwani Handi is widely popular in many Indian restaurants where it is cooked in many ways, especially in a thick and a rich, creamy based gravy. But if you are looking for a simple homemade style, then do follow my recipe.







  • 1 cup each of chopped mixed veggies (Carrot, radish, beans, cauliflower, green peas, eggplants)
  • 2 tbsp. oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 1 tsp. cumin seeds
  • 1 onion, sliced
  • 1" ginger
  • 2-3 garlic cloves
  • 1 tomato, chopped
  • 2 green chilies, slit
  • 1-2 bunches fresh fenugreek leaves, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tsp. red chili powder
  • 1 tbsp. dried fenugreek leaves (kasuri methi)






           Make a paste of the ginger and garlic. Mix with all the powdered spices (except salt) along with some water. Keep aside. 

          Heat oil in a handi / kadai / pan and temper with cumin seeds, cinnamon and cardamoms. Give it a stir and add the onions. Saute till it is light brown.

          Now add the spice paste and fry on a medium flame till the oil separates. Add all the veggies, green chilies and salt.

          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.

          Add the chopped tomatoes and continue to cook, covered for another 2 minutes. When done, add the crushed kasuri methi and mix well. 

           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.











                Heat oil in a handi / kadai / pan and temper with cumin seeds, cinnamon and 
                cardamoms. Give it a stir.




                               Add the onions. Saute till it is light brown.



                      Now add the spice paste and fry on a medium flame till the oil separates. 




              Add all the veggies, green chilies and salt. 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.



                 Add the chopped tomatoes & continue to cook, covered for another 2 minutes. 



               When done, add the crushed kasuri methi and mix well. 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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