Quinoa Vegetable Bhath

I have done a post on the versatile ‘Quinoa’ before. So continuing with the experimentation, I found that this otherwise bland tasting seed, could be used to make, rather conventional kharabhath( the type made with regular rava or semolina). The quinoa has a slight crunch, which gives a new dimension to this recipe.

Ingredients-

1. Quinoa- 1 Cup, slightly roasted, for a few minutes
2. Mixed Vegetables- 1 cup, diced( carrots, peas, potatoes, green beans, etc)
3. Kasoori methi( optional)- 1 Tbsp
4. Vangibhath powder/Palyada pudi- 2 Tsp
5. Tamarind paste- 1/2 Tsp
6. Sugar/jaggery powder- 1 Tsp
7. Turmeric powder- 1/4 Tsp
8. Fresh grated Coconut( Optional)- 1 Tbsp
9. Curry leaves- 1 Sprig
10. Mustard seeds- 1/2 Tsp
11. Channa daal- 1 Tsp
12. Urad Daal- 1 Tsp
14. Asafetida- A pinch
15. Salt to taste
16. Oil- 2 Tbsp
16. Fresh Coriander- Chopped

Method-

Cook the roasted quinoa with 1 1/2 cups of water, till the tiny white coils pop out. Take the oil in the kadhai and make a tempering of mustard seeds, Channa daal, urad daal, asafetida and curry leaves. Add the diced vegetables, stir well. Add the turmeric powder, salt and Kasoori methi. Close the kadai with a lid and lower the flame. Cook the vegetables till they are tender and just done. To the cooked veggies, add the Vanghibhath powder, tamarind paste and the sugar, and mix well. Mix in the cooked quinoa. Check the seasoning. Garnish with grated coconut and chopped coriander. Serve hot, with some yogurt.

~ by RH on May 22, 2008.