Vegetarian Bunny Chow

Ingredients (Serves 6):

3 small loaves of bread
1 cup chick peas - soaked overnight (or canned chickpeas)
2 carrots - diced/chopped into this strips
1 onion - finely chopped
1 potato - diced/chopped into this strips
1 tomato - finely chopped
2 tbsp tomato paste
1 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp red chili powder
2 green chili - finely chopped
2 garlic pod finely diced
1/2 tsp grated ginger
1/4 tsp turmeric powder
2 tbsp lemon juice
2 tbsp oil
Salt
Water

Method:
1) Boil chick peas in a container filled with water with 2 tsp of salt for 5-10 minutes. Add potato and carrots, boil until the chickpeas and the veggies are soft. Drain and keep aside. Reserve 2 cups of water.
2) Heat oil in a pan. Add garlic, wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add onion and wait for it to change colour. Add tomato, grated ginger, green chili and fry for a minute.
4) Add red chili powder, turmeric powder, garam masala powder, tomato paste and fry for 10 seconds.
5) Add the cooked chickpeas and veggies. Add 2 cups of water. Bring to boil. Check for salt.
6) Cover and cook for 5 minutes on meidum heat. Add lemon juice and mix.

To make bunny chow:
1) Cut a small load of bread into two halves.
2) Take one half of the bread and scoop out the soft white bread inside leaving about a 1cm thick wall.
3) Fill the insides with curry.
Enjoy! :)

Leek and Bean Posto

Inspired by World Food Cafe by Chris and Carolyn Caldicott

2 potatoes - diced

2 leeks - slit lengthwise and sliced
Green beans - cut into 1 inch chunks
2 tbsp oil
4 tbsp white poppy seeds
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2-3 green chili - finely chopped
1/2 tsp turmeric powder
Salt

Method:
1) Soak poppy seeds in warm water for 30 mins and blend
2) Heat oil in a saucepan. Add nigella seeds and cumin seeds and wait for it to splutter
3) Add potatoes, green chili. Fry until potatoes are golden
4) Add leek and saute until they wilt. Add broad beans and fry for another minute.
5) Add poppy seed paste, turmeric powder, 1 cup water bring to boil. Check for salt.
6) Cover and cook on simmer until the potatoes are soft.

DONE!!!

Ambode Majjige huli

Ingredients:

Roasted chana dal - 4 tbsp
1/2 cup grated coconut
3 green chili
15-20 beans - cut to 1 inch length
1 tsp cumin seeds
3-4 pepper corns
1/2 tsp tamarind concentrate
1 cup thick yogurt
1-2 cups water
2 tbsp oil
4-5 dried red chili
1 tsp mustard seeds
1/2 tsp turmeric powder
1 sprig curry leaves
Pinch of asafoetida
Salt


Method:
1) Prepare the dough for ambode as indicated in Ambode recipe. However, instead of deep frying, we'll be steaming the ambode
2) Place ambode in a steamer. I used a pressure cooker without the weight on. Steam for 10-15 minutes. Pierce a fork to check if ambode is done. Remove ambode and keep aside
3) Grind roasted chana dal, coconut, pepper corns, green chili, turmeric powder into a fine paste with 2-3 tbsp of water
4) Heat oil in a pan, add mustard seeds and wait for it to splutter.
5) Add cumin seeds, dried red chili, curry leaves, beans and fry for 10-15 seconds
6) Reduce heat and add the paste. Fry for a minute.
7) Increase the heat, add 1 cup of water but take care to add it 2-3 tbsp at a time (so that lumps are not formed). Bring it to boil, it should start to thicken.
8) Add yogurt, tamarind paste. Check for salt. If its too thick, add water as needed.
9) Add ambode, bring it to boil.
DONE!!

Serve with rice or ragi mudde

Beetroot curry with coconut milk

Adapted from Peter Kuruvita's recipe

Ingredients:

2 medium sized beetroot - diced
1 onion - finely chopped
1 can coconut milk
1 cup water
2 tbsp ghee
1/2 tsp cinnamon powder
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig of curry leaves
1 tsp grated ginger
2 garlic pods finely chopped
2-3 green chilli finely chopped
Salt

Method:
1) Heat ghee in a frying pan. Add garlic and fry until it changes colour. Add ginger, cumin seeds, green chilli, onion, curry leaves and fry until it changes colour.
2) Add coriander powder, cinnamon powder, turmeric powder, 1 tsp of salt and mix
3) Add beetroot, fry for a minute. Reduce heat to medium. Cover and cook for 10-15 minutes until the beetroot is soft. Stir every 3-4 minutes
4) Add cocomut milk and water. Bring it to boil. Check for salt.
DONE!!!

Tomato saaru

Ingredients: Serves 6

1 cup toor dal
9-12 cups water
2 tomato - sliced in half
1-2 tbsp rasam powder
1 tbsp jaggery powder - optional
1 tsp coriander powder - optional
Salt
3 tbsp oil
2 tsp mustard seeds
1 tsp cumin seeds
2-3 sprigs coriander leaves - finely chopped
3 dry red chilli - optional
1/4 tsp turmeric powder
1/4 tsp asafoetida

Ingredients:
1) In a pressure cooker, wash toor dal, add 8 cups of water and tomato. Close the lid, place the weight and wait for two-three whistles. Keep aside and wait for pressure to be released.
2) Open the lid, add more water if you want a thinner consistency. I added 2 more cups :)
3) Add 1 1/2 tbsp of rasam powder, jaggery powder, turmeric powder, coriander powder and bring to boil. Check for salt. Add remaining rasam powder if you want it spicy.
4) Heat oil in a skillet for a minute. Add mustard seeds and wait for it to splutter. Add cumin seeds, red chilli, asafoetida and fry for 10 seconds. Add it to saaru. Garnish with coriander leaves.
Done!

Tip 1: Do what appa does and add 1 garlic pod to the tadka.
Tip 2: I like to try different herbs for garnish. Dill goes really well as well :)

Stuffed bull horn chilli

Ingredients:

5 ripe bull horn/sweet chilli

For the stuffing:
1/2 cup cottage cheese/pander - crumbled
1/2 cup peas
1/2 cup corn
1 coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp carrom seeds
Oil
Salt

For the gravy:
1 onion - diced
2 tomato - diced
1 garlic - diced
1/2 tsp grated ginger
1 tsp coriander seeds
1/2 tsp cumin seeds
4-5 pepper corns
1/4 tsp turmeric powder
1-2 hot green chilli
1/2 cup yogurt
3 tbsp finely diced coriander leaves
Oil
Water
Salt

Method:
Stuffed chilli:
1) Preheat oven to 180°C. Line a baking tray with aluminium foil.
2) Heat 2 tbsp oil in a pan. Add cumin, fennel and carrom seeds and fry for 10 seconds.
3) Add corn, peas, cottage cheese with coriander powder, turmeric powder and fry for a minute. Check for salt.
4) Remove the stalks of green chilli and cut vertically at the centre.
5) Stuff the filling above. Place in baking tray and bake for 10-15 minutes

Gravy:
1) Heat 1 tbsp oil in a pan. Fry garlic for a minute. Add ginger, green chilli, pepper corns, coriander seeds and fry for a minute.
2) Add onion and fry until it starts to turn brown. Add tomato and fry until it is soft. Add turmeric powder. Keep aside.
3) Once cool, grind it into a fine paste with sufficient water.
4) Bring this to a boil in a pan. Mix yogurt. Check for salt. Garnish with coriander leaves.

Done!!!
Serve with roti :)

Stuffed Okra with Sesame seeds

Ingredients:
Okra - 20 pieces
2 Tbsp sesame seeds

For the stuffing:
2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp fennel powder
1/2 tsp garam masala powder
1/2 tsp salt
1/4 tsp turmeric

For the tempering:
2 green chilli
1 dry red chilli
1/2 cm ginger
1 Tbsp sesame seeds
1/2 tsp cumin seeds
3-4 sprigs of coriander
2-3 Tbsp oil
Salt to taste
Water

Method:
1) Wash okra and dry. Cut the edges and slit it lengthwise but not completely such that masala can be stuffed
2) Mix all the stuffing ingredients and stuff it into slit okra. Keep aside for 10 mins and cut it into chunks. I just sectioned it into two.
3) Dry roast 2 Tbsp sesame seeds. Keep aside
4) Grind green chilli, red chilli, ginger, coriander and 1 Tbsp sesame seeds into a fine paste with 2 Tbsp water
5) Heat 2 Tbsp oil in a shallow pan. Add cumin seeds and fry. Add the ground paste and fry for another 30 seconds. Reduce the heat (to medium).
6) Add okra and fry for a minute. Check for salt. Cover and cook for 15-20 minutes - stirring every 5 minutes. Garnish with roasted sesame seeds in the end
DONE!!

Tip: If you feel this to be a bit spicy to your liking, dip it in yogurt while having with rotis :)

Maavina midi tambli

One of my favorite dishes by amma :)

Ingredients:
3 pickled maavina midi
2 Tbsp grated coconut
1 cup thick yogurt
1 cup water
1 tsp cumin seeds
2-3 green chilli
1 dry red chilli
1 tsp mustard seeds
9-10 curry leaves
2 tsp oil
Salt.

Method:
1) Wash the maavina midi and cut into pieces. Dry it and fry in 1 tsp oil.
2) Grind this with coconut, cumin seeds, green chilli and 2 Tbsp water.
3) Mix this with yogurt and 1/2-1 cup of water (depending on the consistency you need). Check for salt.
4) Heat 1 tsp oil in a skillet, add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves and red chilli. Mix with tambli.
DONE!!!
Serve with rice

Tip: As I wanted it to be a bit more spicy, I added half a tsp of red chilli powder. If pepper powder is available, that would be better as well.
Substitute buttermilk instead of yogurt if available.

Ennegai

Owe this awesome recipe to Anamika Digge :)

Ingredients:
1 large sized onion - finely chopped
2 large sized tomato - finely chopped
10-12 baby brinjal
1/2 cup peanuts
1 garlic pod
3-4 dry red chilli
2-3 green chilli
1 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp coriander seeds
1/2 tsp tamarind concentrate
1 cm ginger
1 Tbsp jaggery
Oil
Salt

Method:
1) Grind peanuts, red chilli, green chilli, garlic pod, coriander seeds, cumin seeds, turmeric powder, 1/2 tsp salt, tamarind concentrate, ginger, jaggery into a fine paste with little water. Mix with 2 Tbsp of finely chopped onions
2) Slit baby brinjal from top to bottom in a cross - keeping the stem intact. Stuff the paste above. Keep aside the remaing paste.
3) Take 5-6 Tbsp of oil in a pressure cooker, add onion and fry until its starts to change colour.
4) Add tomato and fry until the water separates out, add the remaining mixture fry for a minute.
5) Place the stuffed brinjal in the cooker and fry for a minute.
6) Add 2 cups of water, 1/2 tsp salt, give a stir - close the lid of pressure cooker, place the weight on top. Wait for a whistle and remove immediately.
7) Once the cooker's pressure has been released, remove the weight. Check for salt.
DONE!!!

Handy tip: I am not sure if it happens to all pressure cookers - but mine is prone to getting charred at the bottom. If you find the case, just transfer ennegai to another bowl without scratching the bottom 

Paneer Masala

Ingredients:
20-30 1cm cubes of paneer
1 medium sized onion - coarsely chopped
1 tomato - coarsely chopped
2 green chilli
1/2 to 1 tsp red chilli powder
4-5 pepper corns
1 garlic pod
1 cm ginger
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp turmeric powder
2-3 Tbsp of thick yogurt
1/2 tsp garam masala powder (optional)
2 Tbsp kassori methi (optional)
Water
Oil
Ghee
Salt



Method:
1) Take 2 Tbsp oil in a pan. Add garlic and fry until it changes colour. Add ginger, pepper corns, cumin seeds, coriander seeds and fry for another minute.
2) Add onions - fry until it starts to change colour. Add tomato and fry for another 3-4 mins, until the oil begins to separate out.
3) Allow it to cool and grind into fine paste with garam masala, turmeric and red chilli powder
4) Meanwhile, take 1 Tbsp of ghee in a frying pan and fry paneer until it changes colour.
5) Add the ground paste to this, yogurt, 1-2 cups of water depending on the consistency needed. Bring this to boil.
6) Check for salt and garnish with kasoori methi
DONE!!!

Eggplant peanut masala

Ingredients:
1 big eggplant - finely chopped
1 tomato - finely chopped
1 onion - finely chopped
1/2 cup peanuts - finely ground
1 garlic pod
1 cm ginger
3 green chilli
1-2 dry red chilli
1 tsp coriander seeds
1 tsp cumin seeds
4-5 pepper corns
1/4 tsp turmeric powder
1/2 tsp tamarind concentrate
Water
Salt
Oil

Method:
1) Grind garlic pod, green chilli, dry red chilli, coriander seeds, cumin seeds, pepper corns, ginger and fry with 3 Tbsp oil in a pan
2) Add onion and fry until starts to change colour
3) Add peanut and turmeric powder and fry for 2 mins. If it becomes dry while frying, add another Tbsp oil.
4) Add tomato and fry for 2-3 mins.
5) Add brinjal and fry for a minute. Add 2-3 cups of water, tamarind and bring to boil. Check for salt
6) Close the pan and simmer for 10-15 minutes until the eggplant is cooked.
DONE!!!

Yellow squash majjige huli

Ingredients:
2-3 Tbsp roasted chana dal
2 tsp coriander seeds
2 green chilli
1 tsp cumin seeds
1/2 cup grated coconut
1 cup thick yogurt or 2 cups curds
1/4 tsp tamarind concentrate (optional)

3-4 cups water
4-5 yellow squash - cut into chunks

1-2 tsp mustard seeds

2-3 dry red chilli

1/4 tsp asafoetida

Salt

Oil

Method:

1) Boil yellow squash in microwave for 3 minutes with 1/2 tsp of salt.
2) Grind chana dal, coriander seeds, green chilli, cumin seeds, grated coconut and coriander seeds into a fine  paste.
3) Heat a tbsp of oil, add the paste and fry for a minute.

4) Add yogurt and 2-3 cups of water along with tamarind and bring to boil. Check for salt

4) In a skillet, take a Tbsp of oil and add mustard seeds, wait for it to splutter. Add cumin seeds, asafoetida, dry red chilli. Add this to the huli.

DONE!!!

Serve with rice or nuchinunde :)

Idli-vada sambhar

Ingredients (Makes 15 idlis):
1/2 cup uddina bele/black dal
1 1/2 cup idli rava
1 Tbsp thick poha
1/2 tsp fenugreek seeds
1 Tbsp yogurt
Salt
Oil

Method:
1) Soak uddina bele, poha and fenugreek seeds for 4-5 hours. Grind into a smooth paste. If idli rava is too coarse - grind it as well. Mix this with water and yogurt - batter should be a bit thicker than dosa. Leave it overnight and let it ferment.
2) Next day check for salt. Grease idli moulds with oil. Fill the moulds with batter.
3) In a pressure cooker, heat a glass of water until it starts boiling. Lower the heat to medium, place the idli moulds, cover the pressure cooker (do not put the weight on top) and let it steam for 12-15 minutes.
4) Once the time is up, pierce a fork through one of the idlis and remove it. If the fork comes out clean - idli is done! Using a spoon dipped in water, scoop idlis out
DONE!!!

Ingredients (For sambhar)
1/2 cup toor dal - cooked
1 potato - chopped and boiled
1 carrot - chopped and boiled
1 tomato - chopped and boiled
10-12 beans - chopped and boiled
1/2 cup peas
1 onion - finely chopped
2 tsp mustard seeds
1 tsp cumin seeds
2 cloves - crushed
1/4 tsp cinnamon powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp asafoetida
2-3 sprigs curry leaves
2 Tbsp huli pudi
1/2 tsp tamarind concentrate
2 Tbsp finely chopped coriander leaves
2 dry red chilli
1 Tbsp jaggery powder
Oil
Water
Salt

Method:
1) I used microwave to boil potatoes, carrot, beans and tomato. I initially placed potato in microwave with 1 glass of water and boiled it on high for 3 minutes, added carrot and boiled it for 3 minutes, added beans and tomato and boiled it for 4 minutes.
2) In a pan, heat 2 Tbsp oil, add mustard seeds - wait for it to splutter. Add cumin seeds, curry leaves and dry red chilli, onion, crushed cloves, asafoetida. Fry for a minute or two.
3) Add the boiled vegetables, peas, turmeric powder, huli pudi, coriander powder, cinnamon powder, tamarind concentrate, jaggery, 1 glass of water and bring it to boil. Let it boil for 5 minutes.
4) Add dal and a glass of water. Check for salt and bring it to boil. Let it boil for 2-3 minutes. Add chopped coriander leaves.
DONE!!!

Check out vada recipe here. Check out coriander chutney recipe here.
Enjoy!!! :)

Iyengar Tomato Gojju

Owe this mouth-watering Iyengar special to my friends' moms.. Nagajyothi and Divya :)

Ingredients:
2 tomato - finely chopped
1/2 onion - finely chopped
2 Tbsp oil
1-2 tsp rasam powder
1/4 tsp turmeric powder
1-2 Tbsp Jaggery powder
1/4 tsp tamarind concentrate
1 sprig curry leaves
1 tsp urad dal
2 tsp mustard seeds
1 green chilli
1/2 to 1 cup of water
Salt

Method:
1) Heat oil in a frying pan. Add urad dal and fry until it starts to change colour. Add mustard seeds and wait for it to splutter.
2) Add curry leaves and green chilli and fry. Add onion and fry until it starts to change its colour.
3) Add tomato and fry for a minute or two
4) Reduce heat to medium heat. Add 1 1/2 Tbsp jaggery powder, 1 tsp rasam powder, turmeric powder and fry for a minute or two.
5) Add 1/2 cup of water, tamarind concentrate. Check for salt. And boil for 2-3 minutes.
6) Add more jaggery/rasam powder depending on whether you like it sweet/hot. Boil for 5 minutes until tomato pieces are squashed.
DONE!!

Kaju-Peas Curry

Ingredients:
Cashew nuts - 1 cup
Peas - 1 cup
Tomato - 2 - roughly chopped
Onion - 1 roughly chopped
Onion - 1/2 finely chopped
Roasted Peanuts - 2 Tbsp
Yogurt - 3 Tbsp
Garlic clove - 1 roughly chopped
1 inch ginger - roughly chopped
1 tsp cumin seeds
1 Tbsp coriander seeds
2 Tbsp kasoori methi
1/4 tsp pepper powder
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 green chilli
Oil
Ghee
Salt
Water

Method:
1) Heat 1 Tbsp oil in a pan - Fry garlic until it turns golden brown. Add ginger, coriander seeds, cumin seeds and green chilli and fry for another minute
2) Add onion and fry until it starts to change colour. Add tomato and fry for 4-5 minutes. Allow it to cool.
3) Grind it into a fine paste along with yogurt, roasted peanuts, pepper powder, red chilli powder, turmeric powder.
4) Heat 1 Tbsp ghee in a pan. Fry finely chopped onion for a minute. Add cashew nuts and fry for another minute
5) Add paste and fry for another minute. Add peas. Add water to get the correct consistency. Check for salt. Remove from heat once it begins to boil.
6) Add kasoori methi and mix.
DONE!!!!

Serve with hot chapathis :)

Chettinad Channa

Ingredients:
Onion - 1 (thinly sliced and cut to 1 cm length)
Tomato - 1 (thinly sliced and cut to 1 cm length)
2 cups Kabuli channa (soaked overnight)
1 to 2 cups coconut milk
Peppercorns - 5 to 6
Coriander seeds - 1 Tbsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1/4 tsp
Dry red chilli - 2
turmeric powder - 1/2 tsp
Cardamom pods - 2 (Remove skin and use seeds only)
Curry leaves - 8 to 10
Green chilli - 1
Poppy seeds - 2 Tbsp (soaked in 2 Tbsp warm water for 15 minutes)
garlic pod - 1
Oil - 2 Tbsp
Salt

Method:
1) Cook channa in microwave for 15 minutes with water until soft. Drain the water and keep aside the channa. (Note: You may pressure cook it as well)
2) Dry roast peppercorns, coriander seeds, cumin seeds, fennel seeds, dry red chilli, cardamom seeds, curry leaves. Once it cools down grind it.
3) Add green chilli, garlic pod and poppy seeds to the powder and grind it into a paste.
4) Heat oil in a frying pan. Add onion and fry until it starts to change colour.
5) Add masala paste and fry for 2-3 minutes
6) Add tomato and fry for 5 minutes
7) Add channa, turmeric powder, salt and fry for 10 minutes on low heat.
8) Increase the heat back - Add coconut milk and let it boil for 10 minutes.
DONE!!!

Potato bhaaji

Ingredients: (Serves 4)
1 medium sized onion - sliced
3 medium sized potato - diced
1 cup peas
1 tsp ginger garlic paste
1 tsp garam masala power/curry powder
1 tsp cumin seeds
3 red chillis
1 Tbsp corn flour
1 sprig curry leaves
1/2 tsp turmeric
1/4 tsp asafoetida
2 Tbsp oil
2-3 cups water
Salt

Method:
1) Microwave sliced potato with 1 cup of water for 9-10 mins
2) Heat oil in a pan. Add cumin seeds, curry leaves, red chilli. Fry for a minute
3) Add onion. Fry for 2-3 mins. Add turmeric, asafoetida, garam masala/curry powder, ginger garlic paste and mix.
4) Add potato, corn flour and 1 cup of water. Boil for 2-3 mins. If you need a thinner consistency add another cup of water.
5) Add peas. Check for salt. Cover and cook on medium heat for 2-3 mins.

DONE!!!

Oven Baked Okra (Ladies finger) Fry

Ingredients:
15-20 Baby okra
1/2 medium sized onion - sliced
2 Tbsp besan
1 Tbsp rice flour
1/4 tsp turmeric powder
1-2 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp pepper powder
3 Tbsp oil
1/2 tsp garam masala powder
1/2 tsp coriander powder
2 Tbsp dessicated coconut
Salt

Method:
1) Preheat oven at 200 C
2) Remove the ends of bhindi. Cut lengthwise into 4 quarters. Mix all of the above with 2 Tbsp oil. Place it in a baking tray
3) Drizzle remaining oil and bake it in the oven until its done. (Took me an hour)
DONE!!!

Oven roasted potato mushroom curry

Ingredients (Serves 2):
3 potatoes - diced
1 onion - diced
4 shiitake mushrooms - diced
1 tsp cumin seeds
1/2 tsp ajwain
1 tsp garam masala
3/4 tsp turmeric powder
1 tsp sugar
1-2 tsp ginger garlic paste
1 Tbsp Oil
Salt

Method:
1) Preheat oven to 200 degree Celsius. Oven roast potatoes. When they begin to change colour, roast shiitake mushrooms and 1/2 of diced onions too. Once done, remove from the oven.
2) Heat oil in a frying pan (medium heat). Add cumin seeds, ajwain, diced onion. Fry for 2 minutes. Add turmeric powder, ginger garlic paste and garam masala powder. Fry for a minute.
3) Add roasted vegetables and sugar. Check for salt. Fry for a minute or two.
DONE!!!!!

Thai vegetarian green curry

Ingredients:
2 cup tofu
1 capsicum - cut into slices
1 cup broccoli - cut into chunky florets
2 Tbsp basil leaves - chopped
2 kaffir lime leaves
1 can coconut cream
Oil

For paste:
1 Tbsp coriander seeds
2 Tbsp cumin seeds
1/2 cup basil leaves
1/2 cup coriander leaves
3 green chilli
3 Tbsp soy sauce
1 onion
1 Tbsp ginger garlic paste
2 kaffir lime leaves
1/2 stalk lemon grass
1 tsp sugar

Method:
1) Grind all the ingredients meant for the paste into a fine paste ;)
2) Take oil in a pan and fry the paste for a minute or two.
3) Add tofu and fry for a minute. Add coconut milk. Cover and cook for 2 minutes
4) Add a kaffie lime leaf, chopped basil, capsicum and broccoli. Check for salt. Cover and simmer for 5 minutes.

DONE!!!
Serve with Jasmine rice :)