Sweetcorn and Coconut Subji
by damyantiben
20 Feb 2013
This recipe has been viewed 4417 times
This recipe does not make use of milk and milk products, greens and roots, no onion, no garlic. even capsicum is considered as tamsic and hence its being avoided. seasoning is kept mild yet flavorful and nutritious.
Sweetcorn and Coconut Subji recipe - How to make Sweetcorn and Coconut Subji
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 cup boiled sweet corn kernels (makai ke dane)
1/4 cup chopped tomatoes
1/4 cup blached cauliflower florets
salt to taste
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
2 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
1 tsp sugar
2 tsp oil
1 tsp cumin seeds (jeera)
2 bayleaves (tejpatta)
To Be Blended Into A Paste
1/2 cup grated coconut
8 cashewnuts (kaju)
1/4 cup boiled sweet corn kernels (makai ke dane)
1 green chilli
1/4 cup water
To Garnish
1 tbsp raisins (kismis)
a few basil leaves
Method
- Method
- Heat oil in a kadhai and add whole spices adn prepared paste and saute.
- Add vegetables and cook for 2 minutes.
- Add seasoning and cook for a minute.
- Add water around 1/4 cup, mix well and cook for a minute.
- Keep the gravy smooth and creamy.
- serve hot with phulkas and rice.
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