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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Idlis are cut into fingers, deep fried, stir fried and tossed with veggies. Ingredients:
6 steamed indian rice cakes |
2 onions |
1 large tomato |
1 capsicum |
2 garlic cloves |
2 teaspoons kashmiri chili powder |
1 teaspoon coriander powder |
1 teaspoon garam masala |
1/2 teaspoon turmeric |
1 teaspoon salt |
2 tablespoons coriander |
2 lime wedges |
2 green chilies |
Directions:
1. First cut the idlis into finger size pieces.
2. Deep fry these fingers to golden brown. Drain and keep aside.
3. Heat 2-3 tbsp oil in a wok.
4. Once it is hot add the onions which are sliced lengthwise.
5. Fry them till transparent.
6. Now add the tomatoes which are sliced slightly but thick lengthwise.
7. Toss for a minute then add capsicum sliced lengthwise; stir for a minute on a very flame.
8. Now mix in chilli powder, haldi, coriander powder and garam masala. Fry for a minute.Add half of the chopped coriander, the fried fingers, salt. Keep tossing it over high flame for a minute then add the tomato juice mix well.
9. Toss for a minute more. Remove from flame and transfer to a serving plate.
10. Serve this hot garnished with remaining coriander, lemon wedges and slit green chillies.
11. The kashmiri chilli powder is added so as to give the dish a nice red color.
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