Balti Baby Vegetables is an excellent option for a vegetarian appetizer. This dish is gentle on the palate and high on nutrition. The term ‘balti’ is the Pakistani synonym for a ‘karahi’ in India; implying that this savoury dish essentially involves stir-frying the combination of veggies of your choice, in a ‘karahi’. I, personally, loved it! Try for yourself too!
15 baby potatoes, peeled
6 baby carrots, peeled
1 zucchini, cut into small slices
2 tbsp vegetable oil
15 baby onions, peeled
2 tbsp green chilli sauce
1 tsp crushed garlic
1 tsp grated ginger
1 tsp salt
2 cups boiled chickpeas
10 cherry tomatoes
1 tsp crushed dry red chillies
2 tbsp sesame seeds
Step 1: Bring a medium pan of salted water to a boil. Add potatoes and carrots. Cook for 10-15 minutes. Add zucchini and boil for 5 minutes, until tender. Don’t overcook. Drain the vegetables and set aside.
Step 2: Heat oil in a karahi. Add the baby onions, and fry until golden brown. Lower the heat and add green chilli sauce, garlic, ginger and salt. Gently stir the ingredients until mixed well.
Step 3: Add the boiled chickpeas and stir-fry on medium heat until the moisture is absorbed.
Step 4: Add the boiled veggies and cherry tomatoes and stir-fry for 2 minutes, until the ingredients are mixed well.
Step 5: Check seasoning. Garnish with red chilli flakes and sesame seeds. Serve hot as a healthy starter!