BrEaD HaRa MaSaLa by Sangeeta on Oct 9, 2011
This vegetable is,something that can be eaten with rice n chapatti both,made in a jiffy n healthy too:)
- Cook time:
- Prep time:
- Yields: serves 2-3 person
- 4 slice wheat bread (toasted and cubed)
- For Tempering:
- 1 tablespoon butter
- 1 bay leaf
- For Paste:
- 1 tablespoon oil
- 2 cloves
- few pepper corns
- 6-7 cloves garlic
- 1/2 inch ginger
- 5-6 green chillies or as per taste
- 1 capsicum
- 1 onion
- 1 cup fresh coriander
- 1/4 cup fresh fenugreek leaves
- few mint leaves
- 2 stalk of green onions
- 1 teaspoon sugar
- salt as per taste
- For Add On:
- 1 cup water
- 1/2 cup coconut milk
- For garnish:
- cream
- fresh coriander
For Paste:
In a pan heat oil and saute all ingredients one by one in a given manner,cool and make smooth paste.keep aside.
For Tempering:
Heat butter in a pan and add bay leaf and paste and saute for few seconds,add water and bring to boil.
Lastly ad coconut milk and simmer for a minute.Keep aside.
just 5 minutes before serving transfer gravy to serving bowl,place toasted bread on top,garnish with cream and fresh coriander.
Serve hot with any bread or rice preparation......:)
Note:
You can use above gravy with any vegetables/paneer /babycorn/mashrooms.
To make it gluten free you can avoid wheat bread and can use any thing mentioned above.
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Recipe Reference
actually yesterday i have surprise guests for dinner,they wanted to eat something like palak paneer,i didn"t have paneer handy.....and....and this dish is born...loved by all very much,so tempted to share with you all guys hope all of you will love it:)