This is a traditional South Indian vegetarian dish using the local semolina as the core ingredient.This recipe is a variant using the polenta or corn gritts which is wildly available in New Zealand. It is a hearty and healthy meal which can be made in quick time, within $20. It is also gluten free.
Ingredients
2 cups | Coarse polenta (Main) |
1 medium | Onions |
4 whole | Green chillies |
2 medium | Tomatoes |
1 medium | Carrot |
¼ cup | Baby peas |
1 small | Potato (Main) |
1 Tbsp | Crushed ginger |
1 Tbsp | Crushed garlic |
5 Tbsp | Rice bran oil |
1 tsp | Mustard seeds |
1 Tbsp | Fennel seeds |
2 pieces | Cinnamon sticks |
2 leaves | Bay leaves |
4 whole | Cloves |
2 whole | Cardamom pods, crushed |
1 Tbsp | Salt, as per taste |
5 cups | Water |
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Directions
- •Finely chop onions, tomato, potato and carrot. Slit green chillies.
- •In a frying pan, put a teaspoon of oil and heat it. Add the polenta and fry for till it is roasted. Set aside
- •In the same pan, add the remaining oil and heat it. Add mustard seeds. When it stops crackling, add fennel seeds, cinnamon, cloves, bayleaf and cardamom. Saute for ½ minute
- •Now add ginger & garlic paste. Fry till nice aromo arises.
- •Add onion & green chillies . Fry till onion becomes translucent.
- •Add finely sliced vegetables and tomato. Cook till the vegetables are slightly done.
- •Add water and salt. Cover it with a lid and bring it to boil.
- •When the water boils, reduce the heat. Slowly add the polenta in a steady stream. (Note: Don't put all the polenta at a time. It will form a huge lump)
- •Stir well and close it with a lid. Cook on medium heat till the water is absorbed and cooked soft.
- • Remove the lid and stir for few seconds on low flame and take off the stove. Serve hot.