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# When they pop, add green chillies, [[curry leaf|curry leaves]], [[garlic]] and [[onion]]s. Fry till golden. |
# When they pop, add green chillies, [[curry leaf|curry leaves]], [[garlic]] and [[onion]]s. Fry till golden. |
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# Add [[tomato]]es (or [[tamarind]]). |
# Add [[tomato]]es (or [[tamarind]]). |
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| − | # Lastly add the besan, [[ |
+ | # Lastly add the besan, [[chile pepper|chilli]] and [[turmeric]] powders, [[salt]] and a little [[water]]. |
# Stir, with no lumps, till brown and fragrant. |
# Stir, with no lumps, till brown and fragrant. |
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# Garnish with [[cilantro|coriander leaves]] and serve with bhakris. |
# Garnish with [[cilantro|coriander leaves]] and serve with bhakris. |
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Revision as of 14:29, 25 February 2011
Description
- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
Ingredients
- 3 cups gram flour (besan)
- 2 onions, finely chopped
- 2 tomatoes, chopped (or 1 tsp: tamarind pulp)
- 2 flakes of garlic, finely chopped
- 3 green chillies
- 3 tbsp coriander leaves
- 5 curry leaves
- ½ tsp chilli powder
- ½ tsp turmeric powder
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 4 tbsp oil
- salt to taste
Directions
- Dry roast the besan in a pan till pink. Reserve.
- Heat oil in a kadhai and add mustard seeds and cumin seeds.
- When they pop, add green chillies, curry leaves, garlic and onions. Fry till golden.
- Add tomatoes (or tamarind).
- Lastly add the besan, chilli and turmeric powders, salt and a little water.
- Stir, with no lumps, till brown and fragrant.
- Garnish with coriander leaves and serve with bhakris.