So how does this Pepper and Babycorn Kadhi looks like? C'mon I know its tempting..trust me it tasted the same. I clubbed it with some brown rice for lunch today and wow..it tasted great.
Coming to the nutritional amount this Pepper and Babycorn Kadhi has , Bell Pepper is high in Vitamins specially Vitamin A and Baby corn is a perfect zero fat food, but is rich in potassium and folic acid. The base of Kadhi is in chickpea flour and curd, which again makes this protein rich food. Combine with with high fibre brown rice and bowl of fresh cut salads and your lunch would be wholesome.
Also this kadhi is prepared in mustard oil and has 1/2 tsp tempering of ghee with some fenugreek seeds to add a perfect flavour. You must try out this easy recipe of Pepper and Babycorn Kadhi for it hardly takes any time and is loaded with holistic goodness. A full meal in itself and is definitely a repeat for me.
- Red Bell Pepper: 1/2 cup diced
- Boiled Babycorns: 1/2 cup cubed
- Yoghurt: 1 cup
- Chickpeas flour:1 tbsp
- Turmeric: 1/4 tsp
- Salt: as per taste
- Garlic: 1 tsp chopped
- Green chilly: 1 chopped
- Kasoori Methi: 1/2 tsp
- Cumin powder: 1 tsp
- Garam masala powder: 1/2 tsp
- Mustard seeds: 1/2 tsp
- Fenugreek seeds: 1/2 tsp
- Mustard oil: 1 tsp
- Ghee: 1/2 tsp
- Onions: 1/2 cup
- Asafoetida: 1/4 tsp
- Coriander: 2-3 strands
- Heat mustard oil and once its smoky, add mustard seeds and next green chilli and garlic.
- Add onions and saute it for a min and then add corn and bell pepper.
- Cover and cook for 1 min. Avoid over cooking here.
- Mix curd, chickpeas flour, turmeric and water and beat it till smooth and flowly.
- Add this curd water to the vegetables and mix gently to avoid curdling.
- Keep mixing till it boils up and then adjust salt, cumin powder and garam masala.
- Cook it for 3-4 mins and add roasted kasoori methi and mix well.
- Heat ghee for tempering seperately in a small pan and add asafoetida and fenugreek seeds.
- Put this tempering on the kadhi and garnish with coriander and serve hot with rice.