Spiced Veggies with Polenta and Cilantro-Peach Chutney

Name: Spiced Veggies with Polenta and Cilantro-Peach Chutney
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 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

Submitted 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."

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Ready In:: 40mins
Ingredients:: 25
Serves:: 6

ingredients

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
Seasonings
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
For Chutney
1 bunch fresh cilantro (coriander)
2 ripe peaches
2 tablespoons lemon juice
Seasonings
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

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.

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RECIPE SUBMITTED BY

kusum gupta

Poughkeepsie, NY

After a successful professional career of 36 years, I am involved in several activities, for example,: Teach Indian cooking, organize India festival, member of Interfaith Council. Have published a cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition' available from me at a discount price. Visit [http://www.healthyindiancuisine.com/] Also published 'Hindu Spirituality - A Practical Approach based on the Bhagavad Gita'.

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