non-vegetariankosher
chettinad
Chicken Chettinad, Malabar Parotta and Onion Raita
75 min
934 cal
59gProtein
76gCarbs
45gFat
3Recipes
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Zesty Baby Corn Pepper Fry – a quick-to-make, perfectly spiced snack that's big on flavor!
This chettinad dish is perfect for snack. With 112.62 calories and 2.59g of protein per serving, it's a low-cholesterol, low-calorie, low-phosphorus, low-potassium option for your meal plan.
Heat sesame oil in a wide pan or kadai over medium-high heat. Once hot, add the mustard seeds and let them splutter. Then, add the urad dal and sauté for 30 seconds until it turns light golden.
Add the sliced onions, slit green chillies, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
Add the sliced baby corn and capsicum to the pan. Increase the heat to high and stir-fry for 5-6 minutes. The vegetables should be tender yet retain a crisp bite.
Reduce the heat to low. Add the turmeric powder, coarsely ground black pepper, ground fennel seeds, garam masala, and salt. Mix thoroughly to coat the vegetables evenly and cook for 1-2 minutes, allowing the spices to become fragrant.
Pour in the soy sauce and fresh lemon juice. Toss everything together on high heat for 30 seconds until well combined and the sauce glazes the vegetables.
Turn off the heat. Garnish with finely chopped coriander leaves. Serve immediately as a delicious appetizer or side dish.