Tangy Kokum And Protein Bread Stir Fry Recipe

Indian cuisine · 490 calories

Tangy Kokum and Protein Bread Stir Fry recipe

About this recipe

Tangy Kokum & Protein Bread Stir-Fry is a vibrant Indian dish that combines the tangy flavors of kokum with protein-rich multigrain bread and wholesome vegetables. This stir-fry is bursting with spices like turmeric, ginger, and a flavorful masala blend, making it a delicious and nutrient-packed dinner option. Every bite offers a delightful balance between tangy kokum, crisp vegetables, and soft bread pieces soaked in aromatic spices. It’s an easy-to-make dish perfect for busy evenings, offering 36g of protein and ample fiber to keep you energized and satisfied. Serve it warm, garnished with fresh coriander and a squeeze of lemon for a refreshing touch. Whether you're looking for a quick weekday meal or a flavorful addition to your dinner rotation, this stir-fry is sure to please.

Ingredients

  • 270 g Protein Chef Multigrain Double Protein Bread (64G Protein Per Loaf)
  • - Frozen Mixed Vegetables
  • 100 g Dried Kokum
  • 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil
  • - White Pepper
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 20 g Turmeric Powder
  • - Ginger Powder
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Soak the fresh kokum in 50 ml of water for 10 minutes to extract its tangy flavor.
  2. 2. Heat rice bran oil in a wide pan over medium heat and add grated fresh turmeric and ginger powder.
  3. 3. Stir-fry the frozen mixed vegetables in the pan until they are cooked and slightly crisp, about 5-7 minutes.
  4. 4. Tear the protein-rich bread slices into bite-sized pieces and add them to the pan.
  5. 5. Pour the soaked kokum water (along with the kokum pieces) into the pan and mix well.
  6. 6. Sprinkle Suhana Dal Makhani Spice Mix, white pepper, and salt evenly over the mixture, stirring to combine the flavors.
  7. 7. Cook for an additional 4-5 minutes, ensuring the bread absorbs the spices and kokum essence.
  8. 8. Turn off the heat and squeeze fresh lemon juice over the stir-fry for brightness.
  9. 9. Garnish with chopped coriander leaves before serving warm.