Vegetable Jalfrezi Recipe with Baby Corn

 

Vegetable Jalfrezi Recipe with Baby Corn

Cooking for one has its benefits! Yesterday I had cooked the Baby corn stir-fry and I had baby corn and all the colored peppers leftover. I wondered what to make with it and Vegetable Jalfrezi with Baby Corn, Green, Yellow and Red Bell Peppers was what I churned out. Being a frugal person and hate to see food going to waste and the peppers are expensive. It had a little more spices than usual but it tasted great. The stir-fry was a fusion of Thai-Chinese but Jalfrezi is a variation of Indian-Chinese.

This preparation of baby corn and peppers was tossed in traditional jalfrezi gravy. The masala gravy, which features tomatoes and capsicums together with the right spice powders, is a delight to smell and devour. Make sure you serve the Baby Corn and Bell Pepper Jalfrazi straight from the pot piping hot, to enjoy the mottled textures of the ingredient; the bite in the corn the crunch of the peppers and the flavors of the spices.

Recipe for Vegetable Jalfrezi with Baby Corn, Green

INGREDIENTS

200 grams baby corn

1/2 green, red  and yellow bell pepper

1 medium-sized onion

2 dry red chillies

½ tsp red chilli powder

1 tsp ginger-garlic paste

½ tsp turmeric powder

2 tbsp Olive oil

½ tsp Kasuri methi

½ tsp pav bhaji masala powder

1 cup tomato puree

½ tsp white vinegar or lime juice

Salt to taste

Fresh coriander leaves for garnishing

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

METHOD

Firstly, slice the baby corn into 4 pieces lengthwise. You can blanch the baby corn before slicing.

Next, dice the capsicums and onions into squares.

After that, heat oil in kadhai or wok; add the ginger-garlic paste and sauté till brown.

Now add the onions and sauté till they turn slightly brown.

Later, add the dry red chillies and the baby corn.

Subsequently, add the Kasuri methi or dried fenugreek leaves. The fenugreek gives a very different and piquant aroma to the dish.

Once the corn is a bit done add the green, red and yellow bell peppers and sauté.

Next, add the tomato puree and simmer till the gravy thickens after adding salt, red chilli powder, turmeric powder, and pav bhaji masala. 

It will take up to 10-12 mins. Once the gravy is thick the Veg Jalfrezi is ready.

Serve after garnishing with fresh coriander leaves. I was out of coriander leaves and I garnished it with garlic greens fresh from my garden.

Serve Vegetable Jalfrezi Recipe with Baby Corn hot with roti, naan or parantha (leavened bread) and enjoy the magic of yummy fusion food.

I like it with steamed rice as well.

 

 

I’m taking my blog to the next level with Blogchatter’s My Friend Alexa.

Previous recipes in My Friend Alexa are-Babycorn Mushroom Hakka Noodles Recipe, Baked Seashell Pasta with Baby Corn, Crispy Baby Corn, How to make Grilled Baby Corn