This is a simple homemade stir fry dish with some leftover veggies that were sitting in my refrigerator. Here I made this curry with pumpkin and raw banana. Very easy and at the same time delicious, it has a minimum of spices. It can be enjoyed as a side dish with either rice or chapattis. You can also add any other veggie of your choice. So check out the step by step pictorial recipe to prepare it.
- 250 gms, pumpkin, sliced
- 2-3 raw bananas, peeled & sliced
- 2 tbsp. oil
- 1 tsp. kalonji (nigella seeds)
- 1 tsp. garlic, chopped
- 1/4 tsp. asafoetida
- 2 green chilies, slit
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- handful of coriander leaves, chopped
Heat oil in a pan and temper with nigella seeds, garlic and asafoetida. Saute for a few seconds. Add the sliced pumpkin, raw banana and green chilies.
Fry on a high flame for 2 minutes till it turns slightly brown. Now add the salt, turmeric powder and cumin powder.
Mix well and cover. Cook on a medium flame by stirring at intervals till the veggies turns soft and cooked. When done, add the coriander leaves and toss well.
Switch off the flame and transfer it to a serving dish. Serve as a side dish with either rice or chapattis.
Slice raw banana & pumpkin.
Heat oil & temper with nigella seeds, garlic & asafoetida.
Add sliced pumpkin & raw banana. Fry for 2 min. till light brown.
Add salt, turmeric powder & cumin powder.
Mix & cover. Cook on a med. flame by stirring at intervals till veggies turns
soft & cooked. When done, add coriander leaves & toss well.
Serve as a side dish with either rice or chapattis.
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