Friday, 14 October 2011

Aloo Capsicum & cabbage dry bhaji:


•2 cups of cut cabbage
•2 medium potatoes (cubed into bite sized pieces)
•2 medium size capsicum
•2 Onion sliced
•1medium size tomato sliced
•3 teaspoons coriander powder
•1/4 teaspoon turmeric
•1/4 teaspoon red chilly powder
•3 tablespoons refined oil/ olive oil
•Pinch of Asafetida
•1/2 teaspoon cumin seeds
•2 green chilies, sliced in long pieces
•1 teaspoon salt (to taste)
•2 tablespoons of chopped cilantro (green coriander)
Heat the oil in a pan. Add hing and cumin seeds to the oil after seeds crack add the green chillies and stir for a few seconds. Add the sliced onions fry for 2-3 min till light brown.
Next, add the dry spices (haldi, dhania powder, red chilly powder) and stir for a minute .
Add cabbage, potatoes &  capsicums & stir fry for 4-5 min. Then add 2 tablespoons of water. Adjust the salt to your taste. Mix well. Cover the pan and let it cook on medium heat for about 10 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes. Remove the lid.
Lastly, add the tomatoes fry for 2-3 min then add fresh green coriander leaves. Mix everything and cover for a minute.  Your dry bhaji is ready to serve now. Serve it with rice/ parathas.

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