Vegetarian Chilli

Racking our brains for a protein-rich meal, we (my sister and I) decided on a vegetarian version of Chili. Browsed the net and was intrigued by this one.
Here is my OPOS version that was served with Potato fries. Read about what OPOS is and do standardise your cooker as mentioned for optimum results.

Oil - 2 tablespoon
Jeera - 2 teaspoon
Onion - 1, minced fine
Red Capsicum - 1, chopped fine
Rajma - 1 cup (soaked overnight)
Corn - 1 cup (using a sharp knife scrape the kernels off the corn cob)
Chili Powder - 1.5 teaspoon
Oregano - 1 teaspoon
Brown Sugar - 1 tablespoon
Salt - to taste
Crushed Tomatoes - 1 can (5 blanched and peeled tomatoes + 3 tablespoon tomato sauce)
Water - as needed for the gravy
Lemon Juice - 1 (use as per taste)
Coriander Leaves, grated Cheese and Sour Cream to serve

Layer 1: 2 tablespoon oil + 2 tablespoon water
Layer 2: 2 teaspoon jeera
Layer 3: 1 each (onion and red capsicum) finely chopped
Layer 4: 1 cup overnight soaked Rajma + 1 cup corn mixed with 1.5 teaspoon chilli powder, 1 teaspoon oregano, 1 tablespoon brown sugar and salt
Layer 5: 1 can crushed tomatoes (can use 5 blanched and peeled tomatoes with 3 tablespoon tomato sauce)
Pressure cook on high for 10 minutes.
Open after pressure settles and add hot water as needed.

Add lemon juice, coriander leaves and serve with cheese/sour cream.


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