1/2 tsp hing(asoefetida)
1 medium tomato chopped finely
1 tablespoon chopped coriander leaves
1 sprig curry leaves
1/2 tsp mustard seeds
1 small onion, chopped finely
1 tsp roasted cumin-coriander powder
1 tablespoon lemon juice/tamarind juice
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Method
Fry the besan in a little oil till it turns light brown.
Set aside.
Heat some oil and add the mustard and curry leaves.
When they crackle, add the onions and fry till they turn brown.
Add the cumin-dhania, red chili and turmeric and fry for a minute.
Now add the besan and keep frying for 2 minutes.
Add the tomatoes and the coriander and some water to get
a liquid consistency.
Add salt to taste.
Now add the lime/tamarind juice and heat through
till it boils.
Add hing and serve hot with chapatis or white rice.
149. Majjige Huli
Ingredients
5 cups buttermilk
1/2 lb. green beans
7-8 green chillies
1 cup fresh coconut, shredded
1 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
2 tsp oil for seasoning
Method
Cut the beans into longish pieces.
Boil in a little water till done.
Drain and set aside.
Blend together the coconut and green chillies.
Add this paste to the buttermilk and mix well.
Add the beans and salt to taste.
Dilute with some water if needed.
Bring to a boil on a low flame.
Season with mustard, cumin and curry leaves.
Other vegetables like eggplant,cucumber,cayote
etc can also be used for this preparation.
150. Dhal Makhani
Ingredients