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Cabbage Carrot Roasted Peanut Puttu – Gobi Gajar Mungaphali Roast

October 26, 2015

GAJAR GOBI MUNGAPHALI ROAST – CARROT CABBAGE ROASTED PEANUT PUTTU (CARROT MUTTAKOS VER KADALAI PUTTU IN TAMIL) – A UNIQUE & YUMMY SUBZI WITH A TOTALLY OFFBEAT, SURPRISING TASTE

Its a unique recipe that I have developed, practised and perfected. May be people have tried this method already and I have just added improvements. In any case, this is a highly nutritious and filling side-dish than can go with our dahi baht or chappathi comfortably.

Ingredients:

Cabbage 250 gm

Carrot 250 gm

Green chili – 4-6

Ginger – a one inch piece

Garlic – 3-4 pods

Onion – medium size – 1

Groundnut/Peanut – 300 gm (may increase or decrease on wish)

Oil – 2 tbsp

Salt to taste

Water

Curry leaves

For Temperiing: A cinnamon stick, bay leaf, star/anise seed, clove – 1 or 2, Elaichi/cardamom – 1 or 2, Saunf/Fennel seeds – 1/2 tsp.

Method:

First we have to prepare the groundnut for this. We can infact make this earlier and store for ready use in any other recipe as well.

HOW TO PREPARE ROASTED GROUNDNUT POWDER

Take a Kadai/wok. Heat it on low flame. Add peanuts with skin and roast for about 5-10 minutes when the nuts get extra crispy. Allow to cool. Now you can easily rub with hands the peanuts and remove the wispy outer skin. Just blow over the groundnuts next and the skins will clear/fly away. Better to do this over your sink. Now you will have a somewhat roasted peanut minus skin. .I leave some stubborn skin still sticking to groundnuts. If you do not wish to deskin the roasted peanut, let it be. Make a coarse powder of the roasted grounded and keep aside.

RECIPE

  • You may vary the proportion of carrot/cabbage.
  • Shred cabbage & carrots fine.
  • Split the green chili
  • Chop the onion fine
  • Make a paste of ginger-garlic
  • Take a shallow pan/wok/kadai and heat it
  • Add 2 tbsp of oil
  • When oil reaches smoking point, temper with bay leaf/cinnamon stick/saunf/cardamom/clove any or all. Reduce heat.
  • Add the chopped onion and saute to golden brown
  • Add the ginger-garlic paste & green chili
  • Add the curry leaves and saute well
  • Add the shredded carrots & cabbage and mix.
  • On cooking, the portion of subzi will be halved in volume compared to what we have beforehand. Salt accordingly.
  • Sprinkle a little water if necessary
  • Saute with lid closed for about 5 min. Thereafter keep the pan open on low flame
  • Slowly add the ground roasted peanut spoon by spoon, turning the cabbage-carrot vegetable in the pan.
  • Oil 1-2 tsp in the sides or on top if necessary but mostly it won’t be needed
  • Keep turning well, mix evenly and cook on low flame as the curry absorbs the roasted groundnut powder
  • Soon the excess oil will be ejected out as we can see the curry/puttu leaving the sides and easing off comfortably
  • Wait until a rich brown crust forms at the bottom and its still easy to turn the puttu without it sticking to the sides
  • The more you cook, the more will the volume shrink and more will be the richness of browning.
  • Turn off the flame when you think you have the desired semi-crispy browning and optimal quantity of subzi
  • Now we have Cabbage-Carrot-Roasted Peanut Puttu Curry ready to serve.
  • This serves about 2-3
  • Very yummy subzi that goes well with any rice like dahi bhat, dal chawal, sambar rice etc and also any type of roti. This is a dry dish. Shelf life of upto 2 days if you refrigerate promptly.
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From → Vegetarian

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