| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Tomato grated or finely chopped |
| 1 |
lg |
Onion cut in slivers |
| 1 |
|
Capsicum cut in thin lengths |
| 1 |
ts |
Garlic grated |
| 1 |
ts |
Ginger grated |
| 1 |
tb |
Coriander leaves finely chopped |
| 2 |
tb |
Tamarind water |
| 1 |
ts |
Wheat flour |
| 1/2 |
ts |
Red chilli powder |
| 1/4 |
ts |
Turmeric powder |
| 1/2 |
ts |
Dhania; (coriander seed) |
|
|
; powder |
| 1/2 |
ts |
Cumin seeds |
| 3 |
|
Pinches asafoetida |
|
|
Salt to taste |
| 3 |
tb |
Oil |
| 2 |
|
Cardamoms |
| 2 |
|
Cloves |
| 2 |
|
Peppercorns |
| 1/2 |
|
Cinnamon stick broken |
| 1 |
|
Bayleaf |
| 2 |
|
Whole red chillies dry |
INSTRUCTIONS
ROAST TOGETHER AND DRY GRIND
Dry roast wheat flour to a light pink, stirring continuously. Keep
aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin,
boiled peas, chopped stirfried brinjal pieces. (For this, fry
brinjals pieces in oil, drain, keep aside, adjust quantity of oil
required, and continue by frying the onions.)
Making time: 30 minutes Makes: 2 1/2 to 3 cups
Shelflife: Refrigerated 2 days
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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