What a perfect way to feast on 2 - 3 day old idlis tossed with a little variation to the recipe.
PREP TIME TOTAL TIME SERVINGS | 10 - 15 Minutes 20 -25 Minute 3 - 4 Portions |
INGREDIENTS Oil Idlis Capsicum Spring Onions Green Chilli Tomato Ketchup Soya Sauce Chilly Sauce Water Vinegar Corn Flour Salt Pepper | QUANTITY 3 tbsp 10, quartered (preferably made a day before) 1, roughly chopped 2 stalks, chopped 1 - 3, chunks 100 ml 30 ml 15 ml 50 ml 10 ml 1 tsp to taste to taste |
RECIPE
Quarter the idlis. Heat 1 tbsp oil in a non-stick pan and sauté till the idlis are crispy golden brown. Remove and set aside.
Roughly chop the capsicum and spring onions. Put them in water.
In a bowl, mix all the sauces and cornflour. Whisk well to ensure no lumps are formed.
On a high flame, heat the remaining 2 tbsp of oil in the same non-stick pan. Allow the oil to smoke, then add the capsicum and spring onions, tilt the pan so that the flame reaches the vegetables and toss.
(the vegetables will get flambéed; i.e. catch fire. Do not worry or panic as the flambé flame would extinguish as soon as the water from the vegetables evaporates.)
In a bowl, mix all the sauces and cornflour. Whisk well to ensure no lumps are formed.
On a high flame, heat the remaining 2 tbsp of oil in the same non-stick pan. Allow the oil to smoke, then add the capsicum and spring onions, tilt the pan so that the flame reaches the vegetables and toss.
(the vegetables will get flambéed; i.e. catch fire. Do not worry or panic as the flambé flame would extinguish as soon as the water from the vegetables evaporates.)
Cook the vegetables for 1-2 minutes, till all the water is evaporated.
Add the whisked sauces to the pan, and heat for a minute, till it becomes thick.
Add the chopped chillies, salt, pepper and sautéed idlis. Stir well.
Serve immediately.
Add the whisked sauces to the pan, and heat for a minute, till it becomes thick.
Add the chopped chillies, salt, pepper and sautéed idlis. Stir well.
Serve immediately.