Corn, Cauliflower and Broccoli Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • cooked sweet corn kernels - 1/2 cup
  • cooked cauliflower pieces - 1 cup
  • cooked broccoli pieces - 1 cup
  • black pepper corns - 1 tsp
  • cumin seeds - 1 tsp
  • besan (chick peas flour) - 2 tbsp
  • water - 2 cup
  • olive or corn oil - 1 tbsp
  • mustard seeds - 1 tsp
  • curry leaves few
  • turmeric powder - 1/2 tsp
  • green chilies - 3, slit
  • besan (chick peas flour) - 2 to 3 tbsp
  • water - 2 cup salt to taste

How to Make Corn, Cauliflower and Broccoli Curry

  • Low fat curd 1 cup, beaten till smooth.
  • Roast pepper and cumin without oil and crush.
  • Mix besan with 1.5 cup of water to a smooth paste.
  • Heat oil in a kadai, add mustard.
  • When it splutters, add curry leaves.
  • Add besan paste and remaining water, stirring to avoid formation of lumps.
  • Add green chilies, turmeric and crushed pepper and cumin.
  • Simmer for 5 minutes.
  • Add corn, cauliflower and broccoli.
  • Add salt and simmer for 2-3 minutes.
  • Remove from fire, cool slightly and add curd.

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