In my young days in Banglaore, I remember this fresh beans available 5-6 months in the year. But here in Manipal, we find it very rarely. I was very much interested to put up this particular masala which is the best combination not only chapathi and rotis but specifically for Akki rotti. I have used Kasoori methi instead of the usual coriander leaves which turned out really very yummy. One can try with any fresh peas, but ofcourse the taste would be little different. Do give this a try.
What you need to have:
1. Capsicum chopped – 1 cup
2. Baby corn – 2-3
3. Fresh Beans peas – 1 cup
4. Potatoes – 2 medium
Ingredients of Masala:
1. Onions(medium) – 3
2. Tomato (medium) – 1
3. Ginger – 1″ piece
4. Garlic cloves- 4-5
5. Mustard seeds -1 Teaspoon
6. Chilli powder -1 and 1/2 Teaspoon
7. Turmeric powder – 1 Teaspoon
8. Garam Masala Powder – 1 Teaspoon
9. Cumin seeds – 1 Teaspoon
10. Cashews – 15
11.Kasoori methi-3-4 Teaspoons
Ingredients of Wet Masala
What you do with what you have:
1. Wash and chop Capsicum into medium size pieces and also chop baby corn into small pieces and keep it aside.
2. Wash, peal and cut potatoes and cook it in the cooker with chopped baby corns and fresh beans adding a little water and salt to it as usual for about 15 minutes till soft.
3. Peal and chop onions fine. Also wash and chop tomato. Peal garlic cloves. Grind chopped onions, tomato together with garlic, ginger and cashews to a smooth paste in a mixer adding very little water to a thick fine consistency.
4. Place a skillet with 4-5 teaspoons of cooking oil in it. On heating add chopped Capsicum from step 1 and fry it till it is just fried so that the colour of capsicum is not changed and transfer it to another bowl.
5. In the same skillet add a little more oil and place it on medium flame. When heated add mustard seeds and as it sputters add turmeric powder, chilli powder, Garam masalla powder to it and stir well.
6. At this stage add the ground masala from step 3 to it and put it on low flame stiring ocasionally till the water evaporates.
7. Add the cooked vegetables to it from step 2 and lastly add fried Capsicum from step 4. Dont forget to add salt as per taste.
8. When the dish turns colourful and thickens add cumin seeds and kasoori methi and switch off the flame.
Ready to serve Baby corn – Capsicum Masala is as shown in the image below. Serve it hot with Chapathi as well !
Ready to serve Baby corn- Capsicum Masala
Baby corn-Capsicum Masala with Chapathi
How long it takes: 45 minutes
Number of servings: 3-4