 |
| chitrannaa.blogspot.com |
The fried baby corns and capsicum taste absolutely delicious in any north Indian dishes. So I have incorporated both these to make very very tasty and delicious sabji that goes very well with parthas, rotis naans and kulchas. I am sure you would also like this lip smacking curry. I have first hand experience. Believe me, you have to set aside something for yourself because no matter how much quantity you make, there will be shortage because it would be so delicious and not just with parathas, I had my family going on eating it as if it is the main course!
Preparation Time 30 minutes
Cooking Time 45 minutes
Ingredients :
Baby corns 1 packet (12-15 numbers)
15 Beans
2-3 Carrot
2 Potatoes
2 Capsicum
3 Onions
4 Tomatoes
Coriander leaves
Curry leaves
Slit chillies 6
Garlic ginger paste 1 tablespoon
1 tablespoon red chilli powder (depends on your taste)
1 tablespoon garam masala powder
1 tablespoon coriander powder
1 tablespoon kasoori methi powder
3 tablespoon cashew nuts
1 tablespoon poppy seeds
You may also like our other delicious breakfast recipes here :
Instant Raagi Gundpongal / Paddu / Paniyaram
Preparation :
- Soak the cashews and poppy seeds into water for half an hour.
- Blanch the tomatoes and make tomato puree.
- How to blanch tomatoes :
- Take the tomatoes and with a knife cut the four sides only skin deep. It should just mark a plus sign on the tomatoes. Don't cut deep. You should just cut the skin so that it's easy to remove the skin when they are blanched.
- In a thick bottomed kadai boil tomatoes for five minutes and let them cool.
- Once the tomatoes are cool, remove the skin.
- Grind the tomatoes in the mixie jar to a fine puree.
- Cut all the vegetables into 2 inch long pieces.
- Cook to two whistles the cut beans, potatoes and carrots.
- Heat groundnut oil in a thick bottomed kadai.
- Deep fry the baby corns, capsicum and onion till golden brown and set aside.
- Now adjust the oil in the kadai to three tablespoon.
- Add garlic ginger paste and fry for two minutes.
- Now add the tomato puree and cook it till the oil separates.
- Now add coriander powder, garam masala powder, red chilli powder, curry leaves and cook for five minutes.
- Then add the cashew poppy seeds paste and adjust water and let it come to a boil.
- Now add all the cooked vegetables, salt and a pinch of sugar, mix well and let it simmer for a minute or two.
- Finally add the fried baby corn and capsicum pieces and let us simmer for a minute more.
- Garnish with coriander leaves, add a dollop of butter and serve hot with lachha parathas.
- This tastes awesome with rotis, chapatis and pooris.
No comments:
Post a Comment