Empty My Fridge
#shorts Bhogichi Bhaji
Ingredients
- Coconut1 tbsp
- Peanut1 tbsp
- Sesame seed1 tbsp
- Ginger½ tbsp
- Garlic6
- Oil1 tbsp
- Turmeric · ground½ tsp
- Chili powder1 tbsp
- Cumin · powder1 tsp
- Coriander seed · powder2 tsp
- Eggplant6
- Tomato1
- Green bean1 cup
- Carrot2
- Chickpea½ cups
- Salt2 tsp
- Cilantro¼ cups
Instructions
- Blend the spice paste ingredients in a small blender jar to a fine paste.
- Heat the oil in a medium pan, add the paste and cook for 2 to 3 minutes, stirring often.
- Add the turmeric, red chili powder, cumin and coriander powder and mix well.
- Add all the cut vegetables and mix well, then add the salt and water.
- When the water begins to bubble, cover the pan and cook on medium-low heat until the vegetables are tender, about 10 minutes.
- Turn off the heat, garnish with cilantro, and serve with warm roti topped with sesame seeds.
Summarized from Ministry of Curry's video. Watch it for the details.
More recipes with
GarlicGingerTomatoCarrotCoconutChickpeaPeanutGreen bean
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