Baby Corn Potato Capsicum ki Subzi

About Baby Corn Potato Capsicum ki Subzi

Ingredients

• Babycorns, boiled 10 to 12
• Medium potatoes, boiled, peeled and cubed 2
• Green capsicums, cut into medium square pieces 2
• Oil 1½ tbsps
• Cumin seeds 1 tsp
• Salt to taste
• Turmeric powder ¼ tsp
• Red chilli powder ½ tsp
• Cumin powder ½ tsp
• Medium tomato, chopped 1
• Fresh coriander leaves, chopped 2 tsps for garnishing

How to Make Baby Corn Potato Capsicum ki Subzi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan­, add cumin seeds and capsicum and saute till capsicum is half done.
2. Add babycorns and potato and mix. Add salt, turmeric powder, red chilli powder and cumin powder and mix well.
3. Add tomato and cook till it becomes soft.
4. 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