Preparation:12 mins
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 6 servings
Ingredients
250 gms chopped coriander (dhania)
150 gms grated coconut
6 whole dry kashmiri red chillies
3 tsp coriander (dhania) seeds
1 1/2 tsp chana dal (split bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 sticks of cinnamon (dalchini)
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp tamarind (imli) pulp
3 tbsp oil
2 tsp jaggery (gur)
Method
Heat 1 tsp of oil and add all the ingredients, except the capsicum, mustard seeds and tamarind, and saute for 3 minutes.Cool and blend in a mixer to a smooth powder.Heat the remaining oil in a kadhai, add the mustard seeds.When the seeds crackle, add the capsicum and saute till they are cooked.Add the ground masala, tamarind pulp and the jaggery, mix well and cook for 3 minutes.Boil the mixture for 5 minutes.Serve hot with rice.
Cook: 25 mins
Total Time: 37 mins
Servings: Makes 6 servings
Ingredients
250 gms chopped coriander (dhania)
150 gms grated coconut
6 whole dry kashmiri red chillies
3 tsp coriander (dhania) seeds
1 1/2 tsp chana dal (split bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
2 sticks of cinnamon (dalchini)
1/2 tsp mustard seeds ( rai / sarson)
1 tbsp tamarind (imli) pulp
3 tbsp oil
2 tsp jaggery (gur)
Method
Heat 1 tsp of oil and add all the ingredients, except the capsicum, mustard seeds and tamarind, and saute for 3 minutes.Cool and blend in a mixer to a smooth powder.Heat the remaining oil in a kadhai, add the mustard seeds.When the seeds crackle, add the capsicum and saute till they are cooked.Add the ground masala, tamarind pulp and the jaggery, mix well and cook for 3 minutes.Boil the mixture for 5 minutes.Serve hot with rice.
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