Since I avoid eating too much wheat, I prefer to use polenta, which is derived from corn, but one could of course stick to semolina.
This dish is inexpensive, takes only 10 minutes to prepare, and best of all, is wholesome and satisfying.
Ukma
Simply for one
1 tbs canola oil
1/4 tsp mustard seeds
1/4 tsp turmeric (optional but anti-cancerous!)
A pinch asafoetida ("hing" in Hindi - optional but good for digestion)
1 tbs sesame seeds (optional)
2 tbs peanuts, chopped
1 small serrano chili
1 small tomato, chopped
1/2 an onion, sliced lengthwise
1/2 a green bell pepper, sliced lengthwise
1/2 cup polenta
1/4 cup yogurt
1/2 cup water
salt
Cilantro for garnishing
In a pan on medium-low, heat oil and add mustard seeds, turmeric sesame seeds, asafoetida, peanuts and stir so nothing burns. After about 30 seconds, add onion, tomatoes, green peppers and salt. When they are almost cooked, add polenta, yogurt and water and cook, stirring often, until it is thickened and the polenta is cooked. Garnish with cilantro.
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