|
This is a traditional Maharashtrian dish favoured during weddings.
Ingredients
10 small leaves of Alu (an esculent vegetable) with their stems
1 Bunch of Wood sorrel or Ambatchuka
¼ cup Oil
¼ cup Chana Dal (pre-soaked in water for 1 hr)
¼ cup Shengadane/Peanut/Ground nuts
¼ cup Coconut (small slices)
¼ cup Kaju/Cashew nuts (pieces)
2-3 tablespoons Besan
2-3 tbsp grated Gud/Jaggery or sugar or as per taste
½ tsp Haldi/Turmeric powder
2-3 tbsp Chinch/Tamarind pulp
2 tsp Kala Goda Masala
1 tsp Rai/Mustard seeds
½ tsp Hing
½ tsp Methi/Fenugreek (powder or seeds)
5-6 curry leaves/Kadhipatta
1-2 tsp Red chilly powder
5-6 cups Water
Salt as per taste
Method
1) Wash and wipe the leaves of Alu and chop finely.
2) Peel their stems and cut finely.
3) Wash leaves of the Ambatchuka and chop finely.
4) Put all cut vegetables in a cooker-container and add ½ cup water.
5) Keep soaked chana dal, Groundnuts, Coconut, Cashew nuts in another cooker-container and add one cup water.
6) Place both containers in a pressure cooker and cook till 2 whistles blow off.
7) Mash the cooked vegetables into a fine mixture.
8) Add fine paste of besan flour into the above mixture. Also, add cooked nuts.
9) Add tamarind paste, jaggery, kala goda masala and salt.
10) Pour 2-3 cups water into the mixture. (Reduce or add water, as per the desired thickness of the vegetable). Transfer this mixture into a thick bottom stainless steel patila.
11) Heat oil in another pan. Add rai. Let them pop, add hing , turmeric powder, methi seeds/ powder, curry leaves. Remove from the stove, and now add red chilly powder.
12) Pour this tadka over the vegetable mixture. Mix completely with the vegetable. Keep on a low flame and keep stirring. (It burns easily at the bottom). Bring to a boil and let it simmer for 5 minutes.
13) Remove the patila from the flame. Garnish with scraped fresh coconut and chopped coriander leaves. Serve hot.
Powered by AkoComment 2.0! and SecurityImage 3.0.8 |
Site Feed