From Karuna's Kitchen:Juhee's Mom
Juhee has been enjoying her mom, Karuna's Veggies in Chilli Gravy Recipe since childhood. The dish was especially prepared when her parents hosted dinner or lunch parties their friends. Juhee would wait for such occasions only to taste the dish. Juhee says that she is fortunate to have eaten the dish twice during the lockdown.
Veggies in Chilli Gravy
Rice 4 cups
For the Red Chilli Gravy-
1 cup - Button mushrooms (cut into1/2)
Baby Corn 1/2 slit
Red/Yellow/Green Capsicum and Onions (cut aprox in 1-inch pieces) For the Red Chilli Gravy-
4 to 5 Dried Red Chillies (you can add or remove as per the hotness level you like)
5 to 6 Garlic Cloves
5 to 6 Medium size Tomatoes (cut roughly)
3 Tbsp Oil for Cooking
2 Cup Water
Salt as per taste
2 to 3 Cubes of Processed Cheese
2 Tbsp Sesame seeds
In a pan add the garlic cloves, tomatoes and red chillies, 1 cup water and pinch of salt, cover the lid and bring it to boil. Keep aside to cool before you grind it into a fine paste.
Take another pan and add just 1/2 tbsp of oil and sautè the mushrooms for 2 minutes. Transfer it on to a plate. Repeat the above process for baby corns, onions and capsicum and transfer it on to a plate.
Now, in the same pan heat the remaining oil and add the red tomato chilli paste. Cook it till the edges start to leave oil.
Now add a cup of water and bring to boil. Finally add all the sautè veggies and salt as per taste. Put on the lid and cook on low heat for another 3 minutes.
Transfer it into the serving plate and garnish with cheese and sesame seeds.
Serve it hot with some lachcha parathas and personally I love to have it along with pineapple raita to balance out the hotness.
Please note- she always liked to serve it on a black matte finish bowl for the colours to pop out and for the that temptation to just dig in.