Cooking for one has its benefits! Yesterday I had cooked the Baby corn stir-fry and I had baby corn and all the colored peppers leftover. I wondered what to make with it and Vegetable Jalfrezi with Baby Corn, Green, Yellow and Red Bell Peppers was what I churned out.I am a frugal person and hate to see food going waste and the peppers are expensive. It had a little more spices than usual but it tasted great. The stir-fry was a fusion of Thai-Chinese but Jalfrezi is a variation of Indian-Chinese.
This preparation of baby corn and peppers was tossed in traditional jalfrazi gravy. This masala gravy, which features tomatoes and capsicums together with the right spice powders, is a delight to smell and devour. Make sure you serve the Baby Corn and Bell Pepper Jalfrazi straight from the pot piping hot, to enjoy the mottled textures of the ingredients….the bite in the corn the crunch of the peppers and the flavors of the spices.
Recipe for Vegetable Jalfrezi with Baby Corn, Green, Yellow and Red Bell Peppers
200 grams baby corn
1/2 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 medium sized onion
2 dry red chilies
1 tsp ginger-garlic paste
½ tsp red chili powder
½ tsp turmeric powder
½ tsp Kasuri methi
½ tsp pav bhaji masala powder
1 cup tomato puree
½ tsp white vinegar or lime juice
2 tbsp Olive oil
Salt to taste
Fresh coriander leaves for garnishing
Slice the baby corn into 4 pieces lengthwise. You can blanch the baby corn before slicing.
Dice the capsicums and onions into squares.
Heat oil in kadhai or wok; add the ginger-garlic paste and sauté till brown.
Now add the onions and sauté till they turn slightly brown.
Add the dry red chilies and the baby corn. Add the Kasuri methi or dried fenugreek leaves. The fenugreek gives a very different and piquant aroma to the dish.
Once the corn is a bit done add the green, red and yellow bell peppers and sauté.
Add the tomato puree and simmer till the gravy thickens after adding salt, red chili powder, turmeric powder, and pav bhaji masala.Last night I had tomato soup and toast for dinner. There was a cup of soup left over and I used that in place of the puree.
It will take up to 10-12 mins.Once the gravy is thick the Veg Jalfrezi is ready.
Serve the Vegetable Jalfrezi after garnishing with fresh coriander leaves. I was out of coriander leaves and I garnished it with garlic greens fresh from my garden.
Serve Vegetable Jalfrezi with Baby Corn, Green, Yellow and Red Bell Peppers, hot with roti, naan or parantha (leavened bread) and enjoy the magic of yummy fusion food.
Psssssst….I like it with steamed rice too!