It’s been quite a while I have posted a vegetarian recipe with local vegetables that are available here in plenty. When ever we go for shopping vegetables, my little girl reminds me to put baby corn, beans in our shopping cart. Well usually baby corn, beans are much popular ingredients in Chinese stir/fry or in Continental cuisine. But I have tried to incorporate them in our daily torkari that we make regularly.And I don’t need to add baby corn and beans are very much part of our weekday chicken soup recipe also, an ever versatile and adapting recipe. Basic recipe can be found Here.
I am sure any part of the world you go, vegetarians are always finding it difficult what to eat. But if you can just think about how you can adapt local vegetables in your day –to-day basis, then things becomes easy.
This stir/fry resembles more of a chorchori type of preparation.But I cant really tell whether this qualify to be more traditional chorchori , so I thought perhaps it would be safe to call it “torkari” or “Sabzi” in Hindi for that matter .
So here is the recipe for Baby corn Beans Brinjal torkari/sabzi- My 3B torkari
Baby corn Beans Brinjal torkari/Sabzi
10-12 baby corn cut into half
10-14 beans cut into 1 inch pieces
About quarter of the long brinjal/Aubergine cut into 1 to half inch pieces
1 medium size potato cut into cubes or long pieces
(Usually in chorchori, you cut all the vegetables in equal sizes, a basic principle of making a chorchori)
2 tsp of paprika/red pepper powder
1 tsp of turmeric powder
2 tsp of coriander powder
1 or half tsp of cumin powder
1 tsp of panch phoron
Salt as per taste
Pinch of sugar
2-3 tbs of cooking oil
Coriander leaves for garnishing
Heat up a saucepan, add oil, and temper it with panch phoron.Add in chopped onions.
Add all the chopped vegetables like –baby corn, beans and potatoes.
Fry it for 2-3 mints.
Add the seasonings-red pepper powder, turmeric powder, coriander-cumin and salt.
Mix in well and keep stirring for 2-3 mints more.
Add chopped brinjal/aubergine and then add in 2-3 tbs of water.
Cover and cook the torkari/ sabzi for about 8-10 mints at med-low or till potatoes turn soft and mash able. Serve garnished with coriander.
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