Bhutte Ki Subzi (Baby corn delight)
Ingredients
- 3.3 lb Baby corn bhutta, boiled, diced into 1/2 inch cubes
- 4 tsp Ginger-garlic adrak-lasan
- 1 tbsp Vegetable oil
- 1/2 tsp Cumin jeera seeds
- 7 floz Tomato puree
- 7 oz Yoghurt dahi, whisked
- 3 1/2 oz Green peas hara matar, shelled
- 2 tsp Salt
- 1 tbsp Green coriander hara dhaniya, chopped
Instructions
- Extract the ginger-garlic juice from the paste and discard the pulp.
- Heat the oil in a wok (kadhai); add the cumin seeds and saute till it starts spluttering. Stir in the tomato puree and cook for about 6 - 8 minutes or till the raw flavour disappears.
- Stir in the yoghurt, baby corn, and green peas. Cook for about 5 minutes.
- Season with salt and the ginger-garlic juice. Cook for another 2 minutes or until the gravy thickens.
- Serve hot garnished with green coriander and accompanied with any Indian bread.
Calories: 464 kcal
Carbohydrates: 89 g
Protein: 17 g
Fat: 11g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 6 mg
Sodium: 1207 mg
Potassium: 1186 mg
Fiber: 11 g
Sugar: 23 g
Vitamin A: 1497 IU
Vitamin C: 36 mg
Calcium: 90 mg
Iron: 3 mg