RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Wednesday, July 25, 2012

Vala chi Usal/ Dalimbi chi Usal


Vala chi Usal/  Dalimbi chi Usal

 

Ingredients:

  • 1 cup Vaal
  • ½ tsp Mustard seeds
  • 5-6 curry leaves
  • ½ tsp chili powder
  • ½ tsp goda masala
  • ½ tsp turmeric powder
  • Jaggery (small piece)
  • Fresh grated coconut
  • Chopped coriander leaves
  • 2tsp oil
  • Soaked Tamarind / tamarind sauce
  • Salt to taste


Method:
  1. Soak the Vaal overnight. Drain the water and keep in a moist place and let is sprout for 10 hrs
  2. Cook the sprouted Vaal and keep aside. You can cook in microwave or pressure cooker.
  3. Heat Oil in Pan, add mustard seed. When mustard seeds starts popping up add curry leaves.
  4. Add cooked Vaal, salt, goda masala, chili powder, turmeric powder, jaggery and tamarind sauce. Mix Well. Cook for 5 mins.
  5. Garnish with chopped coriander leaves and grated coconut.
  6. Serve hot with Roti/ Fulka o Rice.


Tondli Chi Bhaji / Gherkins Vegetable


Tondli chi Bhaji/ Gherkins Vegetable


Ingredients: 
    • 2cups Tondli washed and finely sliced 
  • 1 tbsp chana dal (Besan) 
  • 1/2 tsp cumin seeds 
  • 1/2 tsp mustard seeds
  •  Pinch of asafetida
  •  5-6 curry leaves
  •  1/2 tsp garam masala powder
  •  1/4 tsp turmeric powder
  •  1 tsp red chili powder
  • 2 tsp oil
  •  Salt to taste
  •  Fresh Coriander and grated coconut to garnish


Method:
  1. Heat oil in pan and add  the mustard seeds, cumin seeds and asafetida. When the mustard and cumin seeds pop, add the curry leaves and stir well. 
  2. Add turmeric & red chili powder, stir for a couple of seconds and add finely sliced Tondli. 
  3. Add the garam masala and salt. 
  4. Mix besan in it. 
  5. Stir thoroughly and cook covered on low medium heat, until tender & crisp. 
  6. Garnish with chopped coriander and grated coconut and serve hot with roti or fulka.