The idlis must be cold & hard – best refrigerated. Cut into strips 1” long. You can use any combination of vegetables from, red & green capsicums, carrots, French beans & peas, besides onions.
Cut idlis - 2 cups
Cut vegetables - 1 cup (or more)
Sliced onions - ½ cup
Oil - 3 tbsp
Any chilli sauce - 1 tbsp ( optional – if you like it hot)
Grind to a fine paste:
Red chillies - 5-6
Garlic pieces - 4,4
Jeera - 1 tsp
Heat oil & fry the paste till raw smell goes.
Add the onions first and next the vegetables & stir-fry for 3-4 mts (adding a dash of aji no moto is your option).
After they are sauted & glossy, add the idlis & mix well.
Cook on a low flame for the flavours to blend.
Any chilli sauce can be added for extra spicy taste at this stage.
Remove & serve hot, garnished with chopped coriander leaves.
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