The Colourful World of Capsicum

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Charmoula Vegetable Satay

A colourful selection of fresh and nutritious veggies is steeped in the Charmoula marinade (of Algerian and Moroccan origin) and crisped to perfection. Make sure you make the marinade right, since that is the highlight of this recipe.

Preparation time: 15 minutes.
Cooking time: 10 to 12 minutes.
Makes 6 satays.

For the marinade (makes ½ cup) 1 tsp olive oil
¼ cup chopped coriander (dhania)
¼ cup chopped parsley
1½ tsp chopped garlic (lehsun)
½ tbsp lemon juice
½ tsp dry red chilli flakes
Salt to taste
¾ tsp cumin seeds (jeera)
½ tsp chopped ginger (adrak)
½ tsp green chilli paste
1 tbsp hung low-fat curds (dahi)
1 tsp corn flour

Other ingredients
1¼ tsp oil
1 ½ thick slices of brinjal (baingan/ eggplant), cut into quarters
6 red capsicum cubes, deseeded and cut into 25 mm (1”) pieces
3 blanched mushrooms (khumbh), halved
6 yellow capsicum cubes, deseeded and cut into 25 mm (1”) pieces
6 cauliflower florets, blanched
6 green capsicum cubes, deseeded and cut into 25 mm (1”) pieces
6 onion cubes, cut into 25 mm (1”) pieces
6 carrot roundels, cut into 6 mm (¼”) thickness and blanched

For the marinade
Combine all the ingredients along with 1 tsp of water and blend in a mixer to smooth paste. Keep aside.

How to Proceed

  1. Heat the oil in a deep non-stick pan; add the onions, celery and bay leaves and sauté on a medium flame for a minute.
  2. Add the French beans, carrots, potatoes and cauliflower, mix well and sauté on a medium flame for 5 to 7 minutes.
  3. Add 6 cups of water and haricot beans and cook on a medium flame for 30 to 40 minutes, stirring at regular intervals.
  4. Add the cabbage, tomato cubes, salt and pepper and cook on a medium flame for another 3 to 4 minutes, stirring once in between.
  5. Serve hot garnished with parsley and cheese.

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