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Bid Reference No. 1/SAI/STC/TVM/MESSEBVFSPORTS AUTHORITY OF INDIA STCThiruvananthapuramTelephone : +914712415401 Email: stcacctvm1990@gmail.com Website: http://sportsauthorityofindia.nic.inhttps://eprocure.gov.in/eprocure/app
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01
Start by washing the vegetables thoroughly to remove any dirt or impurities.
02
Chop the vegetables into small, bite-sized pieces as per the requirement of the mess tender.
03
Heat a pan with oil and add seasoning like mustard seeds, cumin seeds, curry leaves, and dried red chilies.
04
Add the chopped vegetables to the pan and sauté them until they are cooked but still retain their crunch.
05
Season the vegetables with salt, turmeric powder, red chili powder, and any other spices as per taste.
06
Stir well and cover the pan, allowing the vegetables to cook in their steam for a few more minutes.
07
Once the vegetables are tender and flavorful, turn off the heat and serve hot as a side dish or main course.

Who needs mess tender - vegetables?

01
Mess tenders - vegetables are needed by canteens, restaurants, catering services, hostels, and other food establishments that serve meals to a large number of people.
02
Individuals or families who prefer freshly prepared, healthy vegetable dishes but may not have the time or resources to cook them from scratch.
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Mess tender - vegetables is a process of procuring fresh vegetables for use in a dining facility or mess.
The person in charge of the dining facility or mess is typically required to file the mess tender - vegetables.
Mess tender - vegetables can be filled out by listing the quantity and type of vegetables needed, specifying the delivery schedule, and providing contact information for suppliers.
The purpose of mess tender - vegetables is to ensure a reliable and consistent supply of fresh vegetables for the dining facility or mess.
Information such as the quantity and type of vegetables needed, delivery schedule, and contact information for suppliers must be reported on mess tender - vegetables.
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