Baja Bean And Pistachio Dinner Plate Recipe
Fusion cuisine
About this recipe
A flavorful vegetarian dish featuring spiced bean patties, sautéed vegetables, and a crunchy pistachio topping. Perfect for a satisfying Jain-friendly dinner.
Ingredients
- 1 ltr Real Fruit Power Tomato Juice
- 400G Freshos Corn Kernels
- 125 g Red Bell Pepper
- 720 Ml Freshows Jalapeno Sliced
- 1 Kg Freshos Polenta Bramata
- 200 g Livyor Raw Sunflower Seeds
- 100 g Jk Jeera Powder / Cumin Powder
- 250 g Mirchi Powder (Bedagi)
- 500 g Mangat Ram Red Rajma
- NaN Chili Powder
Instructions
- 1. Preheat the oven to 400°F (200°C).
- 2. In a mixing bowl, combine 1/4 cup minced sunflower seeds, 1/4 cup polenta, 2 teaspoons cumin, 2 teaspoons chili powder, and 1/2 cup tomato juice. Mix well to form a dough-like consistency.
- 3. Divide the mixture into 4 portions and shape each into oval patties. Place the patties on a greased baking sheet.
- 4. Bake the patties in the preheated oven for 8-10 minutes, flipping halfway through, until firm and lightly browned.
- 5. While the patties bake, heat a saucepan over medium heat. Add 15 1/4 ounces of red kidney beans (undrained), 17 ounces of corn kernels, and 1 diced red bell pepper. Cook for 5-7 minutes, stirring occasionally, until heated through.
- 6. Arrange the baked patties on serving plates and spoon the sautéed bean and vegetable mixture alongside.
- 7. Sprinkle the remaining minced sunflower seeds over the patties for added crunch.
- 8. Serve with warm tortillas and diced fresh jalapeños on the side for extra flavor.