Ingredients:
Tamarind - small lemon size
Green chilies - 4 to 5 (can vary)
Red chilies - 4 to 5
Mustard seeds - 1/2 tsp
Zeera - 1/2 tsp
Urad dhal - 2 tsp
Chana dhal - 1 tsp
Dhania - 1 tsp
Oil
Salt to taste
Turmeric - 1/2 tsp
Coriander
Oil - 2 to 3 Tablespoons
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
asafoetida pinch
Red chilies - 4 broken half
Curry leaves - 1 stalk
Put a nonstick pan on the stove. On medium heat fry mustard seeds, after spluttering add jeera, urad dhal, chana dhal, dhania, green chilies, and red chilies. After they are done cooking add chopped tomatoes, turmeric, salt, and tamarind. Let it cook till tomatoes are done. Cool and grind it into a smooth paste without adding water along with coriander.
Take another pan and on medium heat add oil and when oil is hot add mustard seeds when spluttering add urad dhal and after it is cooked light brown add curry leaves, and red chilies. Then add asafoetida to the end. Now transfer to the bowl and garnish with coriander.
Seasoning :
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
asafoetida pinch
Red chilies - 4 broken half
Curry leaves - 1 stalk
Method:
Put a nonstick pan on the stove. On medium heat fry mustard seeds, after spluttering add jeera, urad dhal, chana dhal, dhania, green chilies, and red chilies. After they are done cooking add chopped tomatoes, turmeric, salt, and tamarind. Let it cook till tomatoes are done. Cool and grind it into a smooth paste without adding water along with coriander.
Take another pan and on medium heat add oil and when oil is hot add mustard seeds when spluttering add urad dhal and after it is cooked light brown add curry leaves, and red chilies. Then add asafoetida to the end. Now transfer to the bowl and garnish with coriander.
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