Makai Khumb Jalfrazie
by Tarla Dalal

Mushrooms and a slew of colourful vegetables combine to make an appetizing subzi that goes well with plain rotis or steaming hot rice. As always, onions work wonders at increasing hdl levels.

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Makai Khumb Jalfrazie recipe - How to make Makai Khumb Jalfrazie

2 cups quatered mushrooms (khumbh)
1 cup boiled sweet corn kernels (makai ke dane)
1/2 cup low fat paneer (cottage cheese) , cut into 25 mm. (1") strips
3 sliced spring onions whites
1/2 green capsicum , sliced
1/2 yellow capsicum , sliced
1/2 red capsicum , sliced
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tomato , sliced
2 tbsp tomato ketchup
2 tbsp tomato puree
3 chopped spring onion greens
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

Heat the oil in a pan, add the spring onion whites and capsicums, and sauté for 2 minutes.
Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seed powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes.
Add the sweet corn kernels, spring onion greens, vinegar, garam masala and sugar and toss lightly.
Serve hot garnished with coriander.

Nutrient values (Abbrv) per serving