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Stir Fried Vegetables With Coriander
Subzi chonkhaar
Baby corn (bhutta), cut diagonally into
1 ½" pieces 12
Champignon mushrooms (khumb),
medium-sized, cut into halves 6
Red bell pepper; medium-sized, cut into
Thick strips 1
Broccoli, medium-sized, florets removed,
Stalks discarded 1
Asparagus, cut into 3" pieces 6
Cooking oil 4 tbsp
Garlic (lason) cloves, finely chopped 12
Onion, medium-sized, finely chopped 1
Coriander (dhaniya) seeds, crushed 3 tsp
Red chilli powder 1 tsp
Tomato puree 6 tbsp
Black peppercorns (sabut kaali mirch),
Crushed 1 tsp
Salt to taste
Cumin (jeera) powder, roasted 1 tsp
Dry fenugreek leaf (kasoori methi) powder ½ tsp
Green coriander (hara dhaniya),
finely chopped 1 tbsp
Lemon (nimbu) juice 1 tsp
Ginger (adrak), 1" piece, cut into fine juliennes 1
Method :
Heat the oil in wok on medium heat; add garlic and sauté until golden brown.
Add onion and stir and roast until light golden brown
Increase heat to high, add all the vegetables except broccoli and asparagus; stir-fry for
3-4 minutes.
Reduce heat to low, add coriander seeds and red chilli powder; stir. Add tomato puree, stir-fry for 1-2 minutes. Add broccoli and asparagus. Stir for a minute.
Add black pepper; salt, cumin and dry fenugreek leaf powder; stir for a minute. Add green coriander add lemon juice; stir for a minute mixing the vegetables and the spices well. Adjust the seasoning and remove from heat.
Transfer to a bowl and serve garnished with ginger.
*Preparation time: 1 hour. Serves: 4
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