Vegetable Delight
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Indian
Key Ingredients:
Spinach
Button mushrooms
Red capsicum
About Vegetable Delight
Table of Contents
A simple dish yet so tasty.
Read More- Spinach bunch 1 medium
- Button mushrooms, sliced 12
- Medium red capsicum, chopped 1
- Oil 1½ tbsps
Step 1.Boil sufficient water in a deep non-stick pan, soak spinach in it for about 1 minute, and transfer immediately into a bowl of cold water. Drain and chop.
Step 2.Heat oil in a non-stick pan and add ginger, curry leaves and onion and saute for 2 minutes.
Read MoreIngredients
- Spinach bunch 1 medium
- Button mushrooms, sliced 12
- Medium red capsicum, chopped 1
- Oil 1½ tbsps
- Ginger, chopped 1½ tsps
- Curry leaves 20
- Large onion, sliced 1
- Salt to taste
- Coriander powder 1 tsp
- Red chilli powder ¾ tsp
- Garlic, finely chopped 1 tsp
- Fresh coriander leaves, chopped 1 tbsp
How to Make Vegetable Delight (Stepwise Photos)
Method
- Boil sufficient water in a deep non-stick pan, soak spinach in it for about 1 minute, and transfer immediately into a bowl of cold water. Drain and chop.
- Heat oil in a non-stick pan and add ginger, curry leaves and onion and saute for 2 minutes.
- Add salt, coriander powder, red chilli powder and garlic and mix and continue to saute till onion turns golden.
- Add mushrooms and spinach and mix well. Add red capsicum and mix well and cook till the vegetables are done.
- Transfer into a serving dish, garnish with coriander leaves and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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