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Vegetable Balti

Madhuri.Dixit's picture
  Black eye beans 4 Ounce (125 Gram)
  Baby potatoes 8
  Carrot 1 Large, thickly sliced
  Broccoli head 1 , cut into 8 small florets
  Corn oil 6 Tablespoon
  Onion 1 , sliced
  Onion seed 1⁄2 Teaspoon
  Curry leaves 4
  Garlic 3 Clove (15 gm)
  Tomatoes 2 , sliced
  Chili powder 1 Teaspoon
  Salt 1 Teaspoon
  Green chilies 4 , thickly sliced
  Chopped fresh coriander 1 Tablespoon

Cook the black-eye beans in simmering water until soft.
Cook the potatoes and carrots in boiling salted water, then cut the potatoes in half.
Set aside.
Heat the oil in a karahi or wok, add the onion, onion seeds and curry leaves, followed by the garlic.
Stir-fry for about 2 minutes, then add the tomatoes, chilli powder and salt.
Stir-fry for a further 30 seconds.
Add the potatoes, carrots and broccoli florets, then the black-eye beans.
Continue to stir-fry for a further 3-5 minutes.
Add the green chillies and fresh coriander, cover with foil and simmer for a further 2 minutes.
Serve with accompaniments such as rice, naan or other Indian breads, dhaal and other vegetable dishes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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