To start preparing the chilli Milli vegetable chilli recipe, dip the anacardi in 1/4 cup of hot water for 20-25 minutes.
After 25 minutes, download the water and add Anacardi to the grinder with ginger and tomatoes and grinding them. to a smooth pasta and keep aside.
Now we will make the sauce.
Heat wok / alone And add oil. Add bay leaf, green cardamomes, black cardamomes, cloves, cinnamon and brown until all spices release a nice aroma.
Once the spices release a nice aroma adds an onion and ginger garlic paste, brown on medium heat until the aroma of ginger garlic disappears and the onion becomes brown in color.
Now add the anacharic tomatoes, green chillies, turmeric powder, Kashmir red chilli dust, coriander powder and mix well and jump over medium heat until the oil separates from Masala.
Once done add the grated cabbage, carrots, chilli pepper and green peas. Mix all the vegetables with Masala and brown for 5-6 minutes.
Once the vegetables are made halfway through add water and salt to taste. Mix well and cover the lid.
Cook the vegetable chilli pepper at an medium heat for 10 minutes until the vegetables are cooked correctly.
Add more water if necessary, but make sure that the sauce should not be thin.
Once the vegetables are cooked, Add Garam Masala, Greek hay leaves and sugar. Mix everything well.
Bring the vegetable chilli to a strong boiling and add the cream, garnish with coriander leaves and turn off the heat.
Transfer the vegetable chilli pepper to a serving bowl and serve hot.
Serve veg chilli Milli together with Boondi Raita and Puina Tawa Paratha for a lunch or dinner on weekdays.
