Follow these steps for perfect results
Rasam Powder
Turmeric Powder
Onion
finely sliced
Lemon
juiced
Ginger
julienned
Salt
to taste
Canned Tuna
drained
Tomato
chopped
Cumin Seeds
Potato
chopped
Carrot
julienned
Sunflower Oil
to saute
Mixed Vegetables
optional
Coriander Leaves
to garnish
Green Bell Pepper
julienned
Red Chilli Powder
optional
Green Chillies
slit
Prepare the vegetables and drain the tuna.
Heat oil in a pan.
Add cumin seeds and let them sizzle.
Add ginger and green chillies; fry for 10 seconds.
Add onions and fry until translucent.
Add turmeric powder, chilli powder (optional), and rasam powder; saute.
Add the remaining vegetables and fry for 2-3 minutes.
Add the canned tuna and mix until coated with masala.
Add salt and cook with a covered lid for 8-10 minutes, stirring occasionally.
Squeeze in lemon juice and garnish with coriander leaves and ginger.
Serve hot with Phulka, Dal Makhani, rice, or salad.
Expert advice for the best results
Adjust the amount of rasam powder and chili powder according to your spice preference.
Ensure the tuna is well-drained to avoid a watery dish.
Stir frequently while cooking to prevent sticking and burning.
Everything you need to know before you start
15 minutes
Vegetables can be chopped ahead of time.
Garnish with fresh coriander and a lemon wedge.
Serve hot with Phulka or rice.
Serve as a side dish with Dal Makhani.
Pairs well with the spice and tang.
Discover the story behind this recipe
Fusion dish combining South Indian and Western ingredients.
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