Ingredients
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Broccoli 200g
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Bottle Gourd 200 g
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Spring Onion 100g
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Carrot 1 med
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Celery 2-3 stocks
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Garlic 2 cloves
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Pepper 4-5
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Bay leaf 1
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Olive oil 1 tsp
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Stock/Water 250 ml
Method
- Cut all the vegetables into 2 inches cubes
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Preheat the pan on a slow flame and add olive oil
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Saute Garlic, pepper and bay leaf
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Add all the vegies and saute for few minutes
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Add water/stock, bring to a boil and simmer for 10 to 15 minutes
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Remove the bay leaf and a blend
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Add more water/stock if needed and simmer for few minutes
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Add the seasoning and Serve Hot
-By Chef Abhishek
