2 tablespoons corn oil or canola oil
1 teaspoon cumin
1/4 teaspoon ajwain seed
1 or 2 green chilis (to your taste), cut into small pieces
5 or 6 curry leaves
1/2 teaspoon ground turmeric
1 teaspoon red Kashmiri chili powder
1/2 cup organic green peas, fresh or frozen
2 tablespoon red bell pepper, washed and cut into small pieces
2 tablespoon orange bell pepper, washed and cut into small pieces
2 tablespoon green bell pepper, washed and cut into small pieces
2 tablespoon sweet corn
1/4 cup potatoes, washed and cut into small pieces
2 medium-sized tomatoes, washed and cut into small pieces
salt to taste
1 cup flat rice (poha, buy from Indian grocery store, the thicker kind)
juice from 1/2 a fresh lemon
1/4 cup coriander leaves, washed and cut small
- Put a pan over medium-low heat, pour oil into it, and let it get hot. Fry the cumin seeds, ajwain seeds, green chili, and curry leaves. Then add the turmeric and red chili powder.
- Mix in the green peas, red pepper, orange pepper, green pepper, sweet corn, potatoes, and tomatoes, along with salt. Let it cook, making sure not to over or under cook.
- The vegetables are properly cooked when they are soft to the touch. While they are cooking, wash the flat rice. Mix it into the vegetable mixture and change the heat to low. Add in the lemon juice and coriander leaves, mix, and let cook for 2 minutes. Adjust the amount of salt or lemon juice to your taste.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.