By Suvomita Sinha Modak
Vegetable chilli milli is a delectable and scrumptious delicacy which is a mix of healthy and tasty vegetables which serves not only as a dish suitable for lunch but also acts as a good breakfast dish.
Ingredients:
- 5-6 Tomatoes (chopped)
- 1 cabbage (chopped)
- 1 capsicum (chopped)
- 3-4 beans (chopped)
- 3-4 red dry chilli
- 2 green chilli
- 1 cup cashew nuts
- 1 cardamom
- 1 cinnamon
- 1 tbsp red chilli powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 cup beaten curd
- Salt to taste
- 5 tbsp oil
- 1 tbsp kasuri methiin english
Method:
- In a pan heat add 5 tbsp oil and then add 1 cardamom, 1 cinnamon. Once the cardamom and cinnamon are fried add the tomatoes and fry for one minute.
- Once the tomatoes are fried add 3-4 red dry chilli and add 1 cup cashew nuts, then add 1 cup water and cook on medium flame for 3 to 4 minutes.
- Let the mix cool and add the same to the grinder and grind well till a fine paste is ready.
- Now, in another frying pan add 2 tbsp oil fry 2 green chilli, cabbage and capsicum. Add this time add salt to taste. Fry all the vegetables properly on medium flame for 2 to 3 minutes.
- Once all the vegetables are fried add the tomato and chilli paste and mix well and then cover with lid and cook for 4 minutes on low flame.
- Finally, add the beaten curd and mix well.
- Garnish with dry kasuri methi.
- And voila vegetable chilli milli is ready to be served
For Stuffing
- Cut the top end of Parwal and empty the parwal with the back of a spoon till all the filling of the parwal is out and a hollow shell is left behind
- Repeat the process for all the Parwals
- Fry the hollow shells of the parwal well till golden brown
- Collect the filling of all the Parwals and grind the same to make a fine paste
- Boil 3 potatoes and mash it well
- In a pan add ½ tbsp finely chopped ginger and fry till golden brown
- Then add the paste and mix well, then add ½ tbsp turmeric powder, ½ tbsp chilli powder, ½ tbsp coriander powder, Coconut powder (optional) and Salt to taste
- Add the mashed potato and mix well in the pan
- Laslty add 2 tbsp cashew nuts, 2 tbsp raisins and mix well
- Let the filling cool, then take the fried hollow shells of the parwal and add fill in the filling just prepared
- Once the filling in the hollow shell pit back the top end on the parwal and fix it with a tooth pick.
B) For the Curry
- Take a pan add 4 spoons mustard oil
- Once the oil is simmering hot add 2 cardamom, 3 clove, 1-2 cinnamon stick, ½ tbsp. cumin (whole).
- Then add the chopped onions and fry till golden brown
- Once the onions are fried, add the 1 spoon ginger garlic paste
- Then add chopped tomatoes to the onions and cook till tomatoes are soft
- Once the tomatoes are soft, add salt to taste along with ½ tbsp turmeric powder, ½ tbsp chilli powder, ½ tbsp coriander powder, and ½ tbsp cumin powder.
- Cover and cook for 3 minutes on medium heat.
- One the mix starts emitting oil add the cashew paste and cook well
- Then add the beaten curd and mix well, cover and cook for 3 minutes on medium flame till the curd starts emitting water
- Then add the fried Parwal and mix well, along with ½ tbsp Garam Masala powder,
- Add water if needed to maintain the consistency of the gravy
- After adding the parwal, cover and cook on low flame for 10 minutes, till the parwal is soft and mixed well with the gravy.
- Once the parwal is soft open the lid and sugar according to taste (optional)
- Remove the gravy in a serving dish and garnish with chopped coriander leaves
- Authentic Bengali Potol er Dorma is ready to be served.