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Makai Jalfrazie

Makai Jalfrazie
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Though slightly time-consuming, this subzi is definitely worth the effort. Capsicum is a good source of vitamin C, an antioxidant that fights disease-causing free radicals and boosts our immune system while corn increases the allure of this dish manifold!
  • 3 spring onions whites, sliced
  • ½ capsicum, sliced
  • ½ yellow capsicum, sliced
  • ½ red capsicum, sliced
  • ¾ cup boiled sweet corn kernels
  • ¾ cup boiled white corn kernels
  • 4 to 5 baby corns, blanched and cut into 25 mm. (1") pieces
  • ¼ tsp turmeric powder (haldi)
  • ½ tsp chilli powder
  • ½ tsp coriander-cumin seeds (dhania-jeera) powder
  • 1 tomato, sliced
  • 2 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • salt to taste
  • 3 spring onion greens, chopped
  • 2 tsp vinegar
  • ½ tsp garam masala
  • 2 pinches of sugar
  • 2 tbsp chopped coriander (dhania) for garnishing
  1. Heat a non-stick pan on a medium flame and when hot, add the spring onion whites and capsicums and dry roast for 2 minutes while stirring continuously.
  2. Lower the flame, add the sweet corn kernels, white corn kernels, baby corn, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and continue cooking for 2 to 3 minutes while stirring continuou
  3. Add the spring onion greens, vinegar, garam masala and sugar and toss lightly.
  4. Serve hot garnished with coriander.
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