Skillet Bulgur Cakes with Vegetarian Chili


I have been making bulgur with different vegetables.  I kind of started getting bored making the same bulgur dish again and again.  So I thought to make this new and interesting version of bulgur dish.  Grilling in butter gives this dish a distinct flavor.  I used salted butter (I know too much sodium).  But it gives even a better taste.  But if you are a health conscious person and want to avoid any fatty stuff, you can use oil spray instead.

Ingredients

  • ½ cup uncooked bulgur
  • 1 ½ cups water
  • Salt to taste
  • About 2 teaspoons canola oil
  • 1 small onion
  • 1 clove garlic
  • 4 oz white mushroom
  • 1 small green squash
  • 1/3 cup dried kidney beans
  • 1 ½ tablespoons tomato paste
  • 2 teaspoons Sri Lankan chili powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • Butter for skillet

Method:

Cook Bulgur

  • Bring water to boil in a covered saucepan
  • Wash bulgur thoroughly and add washed bulgur to saucepan and bring to a rolling boil
  • Reduce heat to low and cover and simmer until all water is absorbed
  • Let for about 5 – 10 minutes
  • Transfer bulgur to a baking tray and level with a spoon
  • Cool to room temperature
  • Cover and chill in refrigerator for about half an hour to one hour

Cook Vegetarian Chili

  • Soak beans overnight.  Drain water and wash them thoroughly
  • Add beans to a saucepan, add enough water and cook until soft (I used a pressure cooker since its fast.  I cooked for about 8 whistles).  Let cool.
  • Meanwhile thinly slice onion, garlic, and mushrooms.
  • Chop squash into ½ inch cubes
  • Add oil to a saucepan and add onion and garlic and sauté until soft.
  • Add mushroom, squash, beans, chili powder, coriander powder, cumin powder, ½ cup water, tomato paste and salt and cover and cook on medium flame for about 10 – 15 minutes or until vegetables are tender and the gravy has thickened

To Serve:

  • With a sharp knife, cut chilled bulgur in to diagonal pieces (about 6)
  • Melt about 1 tablespoon butter in a non stick skillet
  • Add bulgur cakes to the skillet and cook on both sides until lightly browned and crisp
  • Drain on paper towel
  • Place 2 bulgur diagonal pieces on each plate and top each serving with vegetable chili.

Serves 3

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