Beans-Corn-Peas Curry

Bean-Corn-Peas Curry is a simple dry curry made with onion, tomato and spice powders, which is a suitable side dish for Indian breads. Since this dry curry is a mixture of healthy vegetables, it is good for our health. Biryani masala powder is used in this recipe, if you might wonder why , it is just to give a flavour different from the normal garam masala. The unique flavour of the biryani masala when mixed with kasoori methi (dry fenugreek leaves) offers a different taste to the tongue. However it’s one’s own choice to include this ingredient, if you choose not to, you can omit the biryani masala powder and continue with the other ingredients. Your fibre quotient is fulfilled with this meal, as this curry has both beans and corn, which are rich in fibre. 

Best Accompaniment: Roti / Chapatti

Ingredients:

Beans – Cut to 1 cm size – 1 Cup
Corn  - ½ Cup
Peas – ½ Cup
Onion – 1, Chopped med size
Tomato – 1, Chopped med size
Chilly Powder – 1 tsp
Coriander Powder – 1 tsp
Turmeric powder -  ½ tsp
Biryani Masala Powder – ½ tsp
Kasoori Methi – ½ tsp
Coriander Leaves, chopped – 2 tsp
Jeera – 1 tsp
Water – ¼ cup
Ginger-Garlic paste  - 1 tsp
Salt, oil - 1-2 tsp

Pre-requisite:

Cook Beans, Corn and Peas and keep ready. I micro-waved HIGH all the three vegetables for 10 mins and kept it ready for my cooking.

Method:

1. In Kadai, add oil and season with Jeera and ginger-garlic paste.

2. Add Onion and fry till translucent.

3. Add Tomato and fry till cooked or mashed well.

4. Add the chilli powder, coriander powder, turmeric powder, salt, biryani masala powder and mix well.

5. Add ¼ cup water and allow the powders to cook in the water for 2 mins.

6. Add the cooked beans+corn+peas combo  and mix well and allow to cook for 3-4 mins. Stir in between.

7. Crush Kasoori methi and mix to the contents and stir well.

8. Keep for 2 mins on stove and garnish with coriander leaves and remove.