BABY CORN DUMPLINGS IN SPINACH GRAVY

BABY CORN DUMPLINGS IN SPINACH GRAVY

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 Try this vegan and gluten free meal for lunch or dinner.

INGREDIENTS

2 bunch of Spinach, blanched

10-12 baby corn, blanched

2 tbsp. Cashewnuts Powder

6 tbsp. Chickpea flour

2 tbsp. Corn flour

2 tbsp. Grape seeds Oil

1 tsp. Cumin seeds

1 tbsp. coriander powder

1 tsp. turmeric

1 tsp. Red chili powder

1 tbsp. Ginger julienne

1 tsp. Green chili, chopped

Salt to taste

Oil for frying

Steamed Rice for serving

METHOD

Grind blanched spinach with green chili, ginger, coriander powder and Cashewnuts powder in the grinder, keep aide.

Cut baby corn into two pieces and toss with little salt. Take chickpea flour, corn flour salt & chili powder in the mixing bowl and add water to make thick batter. Heat oil in the pan dip baby corn in the batter and fry till light brown.

Heat grape seeds oil in the pan and add cumin seeds, sauté till light brown and add turmeric, spinach puree, mix. Cook for 1-2 minutes add salt and fried baby corn dumplings. Add water to adjust the consistency. Simmer 3-4 minutes and serve hot with steamed rice.

 

 

 

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