Recipe by kusum gupta
You may use any vegetable for this dish. Cilantro or coriander chutney is served with snacks and meals. You have a number of options as to what to add to this chutney. The chutney can be easily made in advance and frozen or refrigerated.
- 12 pieces polenta, cut into strips
- 2 cups fresh broccoli, trimmed,washed and separated in small florets
- 1⁄2 lb baby portabella mushrooms
- 3⁄4 cup frozen artichoke heart
- 2 onions, chopped
- 2 small chopped tomatoes
- 1 tablespoon oil
- 1 tablespoon minced garlic
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon crushed green chili pepper
- 1⁄4 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1⁄2 teaspoon garam masala
- 1 bunch fresh cilantro (coriander)
- 2 ripe peaches
- 2 tablespoons lemon juice
- 4 green chilies
- 1⁄4 inch ginger
- 1⁄4 teaspoon red chili powder, to taste
- 1⁄2 teaspoon ground pomegranate seeds
- 1 teaspoon mango powder
- 1⁄2 teaspoon black salt
- 1 teaspoon salt
Directions See How It's Made
- Brush the polanta pieces with oil and bake in 500 degree oven for 5-10 minutes, turning once.
- Rinse mushrooms, pat dry, and dice.
- Heat the oil in a skillet on medium-high heat.
- Add garlic and onions; stir until light brown.
- Add the broccoli pieces and stir for a couple of minutes.
- Add all the seasonings except garam masala; stir for less than a minute.
- Add tomatoes; cook for a couple of minutes.
- Add the mushrooms and artichoke hearts; cook for about 5 minutes, increasing heat if the mushrooms leave too much water.
- Stir in garam masala.
- Spread the polanta pieces on a platter, top with spiced vegetables, and serve with the following chutney.
- Cilantro Peach Chutney: Snip, wash, and chop the cilantro.
- Wash and cut the peaches.
- Put everything in a blender, and grind using about ¼ cup water as needed for semi liquid consistency.
- The ingredients must be ground completely.
- Store in a nonmetallic container in the refrigerator.