Subzee Punj Rattanee

Course : Curry
Serves: 4
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16 pieces baby corn
4 medium artichoke hearts -- quartered
2 medium palm hearts -- cut into roundels
32 medium mushrooms
1 large red bell pepper -- cut into 1 cm. strips
1 large yellow bell pepper
3 tablespoons mustard oil
2 medium Onions -- chopped fine
8 cloves garlic, minced
10 grams coriander leaves -- chopped fine
2 medium tomatoes -- sliced
1 1/2 teaspoons coriander powder
1 teaspoon coarse black pepper powder
1 teaspoon salt to taste
1/2 cup tomato puree
1 piece ginger julienne

Preparation / Directions:

TRIM the mushroom stalks, wash well. Mushrooms will be tastier if blanched. Put one liter water in a pan, add 120 ml. vinegar, eight cloves, five cm. cinnamon, two bay leaves and two tbs. salt and bring to a boil. Add the mushrooms and bring to a boil again. Lower the heat and simmer for ten minutes. Drain and leave in a sieve until completely drained. This method leaves the mushrooms firm and, when completely devoid of moisture, they can be stored in a glass jar for a few days. Heat mustard oil to smoking point, remove and cool. Reheat the oil, add onions and sauté until translucent and glossy. Add garlic and sauté until the onions are light golden. Add baby corn, artichokes, palm hearts, mushrooms and bell peppers. Increase the heat and stir-fry for five minutes or until the baby corn, artichokes and palm hearts are al dente. Add tomato puree and stir-fry for two minutes or until the vegetables are well coated with the puree. Sprinkle coriander powder, pepper powder and salt. Stir well. Add tomatoes and coriander leaves. Sauté for two minutes. Remove and adjust the seasoning. Serve garnished with ginger julienne and serve either as an entree with phulka, chapati or tandoori roti or as an accompaniment.

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