Ingredients
- Idlis: 12
- Oil: 2 tsp
- Mustard seeds: ½ tsp
- Curry leaves: 6-8
- Onion: 1 medium, finely chopped
- Ginger-garlic paste: 1 tsp
- Green chili: 1, finely chopped (optional)
- Mixed vegetables: 1½ cups (carrot, capsicum, beans, peas – finely chopped)
- Tomato: 1 medium, finely chopped
- Turmeric powder: ¼ tsp
- Red chili powder: ½ tsp (adjust to taste)
- Garam masala: ½ tsp
- Salt: To taste
- Coriander leaves: 2 tbsp, chopped (for garnish)
- Lemon juice: 1 tsp
Preparation
Cut the idlis into bite-sized cubes. If using fresh idlis, refrigerate for 30 minutes to firm them up.
Heat oil in a pan on medium heat. Add mustard seeds and let them splutter.
Add curry leaves, chopped green chili, and ginger-garlic paste. Sauté until fragrant.Add onions and sauté until translucent.
Add the mixed vegetables and cook for 4-5 minutes, stirring occasionally, until tender.
Add the chopped tomato and cook until it softens.
Sprinkle turmeric powder, red chili powder, garam masala, and salt. Mix well.
Add the idli cubes to the pan and toss gently to coat them with the spices and vegetables. Cook for 2-3 minutes to let the flavors blend.
Number of serving: Serves 3
Notes
- Adjust spices and vegetables based on availability and taste preferences.
- Use minimal oil for a healthier version.
