Subz Mirch Do Pyaza

Ingredients 

• 8-10 cauliflower florets, parboiled
• 2 medium parboiled carrots, cut into 1/2 inch sized diamonds
• 8-10 Bhavnagri green chillies
• 4-5 parboiled French beans,cut into 1/2 inch diamonds
• 1 medium green capsicum, cut into 1/2 inch pieces
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 2 medium onions, sliced
• 8-10 sambhar onions, peeled
• 1 tablespoon ginger-garlic paste
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon roasted cumin powder 
• 4-6 mild variety green chillies, chopped
• Salt to taste
• 1 tablespoon lemon juice
• 1 cup yogurt
• 2 tablespoons poppy seeds (khuskhus/posto)
• A few fresh coriander sprigs, chopped
• 2 medium tomatoes, thickly sliced
• 1 teaspoon garam masala powder
• 2 spring onions with greens, sliced

Method

1. Heat a pan and pour two tablespoons of oil in it. Add cumin seeds and add sliced onions. Sauté and add sambhar onions. Sauté for a minute.
2. Add ginger-garlic paste, coriander powder, turmeric powder, roasted cumin powder, half of the chopped green chillies and stir well. Add cauliflower florets and carrots. Sauté for two to three minutes. Add one cup of water and stir. Leave to cook on low heat for five minutes.
   Meanwhile, heat sufficient oil in a kadai and deep fry bhavnagri mirchis. Drain and remove into a bowl. Add salt to taste, lemon juice and yogurt. Mix well and leave to marinate for an hour.
3. Grind together khus khus, remaining chopped green chillies and half of the coriander leaves.
4. Add khus khus paste to the vegetables. Add marinated bhavnagri mirchis with marinade. Add one-fourth cup of water to marinade bowl and add to the pan. Add French beans and capsicum. Cook on high heat for three to four minutes.
5. Add tomato slices and salt to taste. Add garam masala powder, sliced spring onions with greens and remaining chopped coriander leaves. Stir well and cook on low heat for seven to eight minutes.
6. Serve hot.

Nutrition Info