Corn and Vegetable Bhajee Recipe

Summary

Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Corn cobs6 , cut into 1-inch pieces (Tender Variety)
 Spinach1⁄4 Bunch (25 gm)
 Chowlai sag1⁄4 Bunch (25 gm)
 Coriander leaves1⁄4 Cup (4 tbs) (1 Handful)
 Green chillies5
 Ginger piece1 Inch
 Grated coconut1 Tablespoon
 Thin coconut milk2 Cup (32 tbs)
 Mixed vegetables1⁄2 Kilogram (Like Potatoes, Peas, Pumpkin, Sweet Potatoes, Cucumber, Banana, Carrots, Cauliflower And French Beans)
 Turmeric powder1⁄2 Teaspoon
 Salt To Taste
 Thick coconut milk1⁄2 Cup (8 tbs)

Directions

GETTING READY
1. Clean the vegetables and peel them.
2. Cut vegetables into small pieces.
3. Clean and chop spinach and chowlai.

MAKING
4. Grind ginger, chillies and coconut.
5. In a large vessel heat 4 tablespoon oil.
6. In a bowl mix ground coconut paste, turmeric and 1 tblsp ground cumin seeds.
7. Keep all cobs on masala and sprinkle half of the greens on this.
8. Spread all vegetables on the leaves and spread remaining greens on top of it.
9. Pour thin coconut milk on it.
10. Seal with a lid tightly till vegetables are cooked.
11. Pour the thick coconut milk over it and simmer for further 5 more minutes.

SERVING
12. Serve garnished with coriander leaves.
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