| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sindhi |
India acces, Veggie |
1 |
servings |
INGREDIENTS
| 1 |
bn |
Spinach |
| 1 |
bn |
Khatta saag |
| 1/4 |
kg |
Tomatoes |
| 1 |
sm |
Brinjal |
| 2 |
|
Lady's finger; (2 to 3) |
| 1 |
md |
Onion |
| 1 |
c |
Chana dal; (soaked for 2 hours) |
| 1 |
sm |
Potato |
| 6 |
|
Green chillies; (6 to 8) |
|
|
Salt to taste |
| 4 |
|
Garlic cloves; (4 to 5) |
| 1 |
tb |
Ghee |
INSTRUCTIONS
FOR TARKA
Wash and chop all ingredients finely for the bhaji. Pressure cook for 10
minutes. Whisk well with Multi Chef to mix.
For Tarka:
Heat ghee, add finely chopped garlic and pour over bhaji immediately, when
borrowed and cover. Serve with boiled rice or chapattis.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”