ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1 | Bundles | Spinach (Palak) | |
| 1 | Teacup | Dhal, Tur | |
| 4 | Medium | Chillies Green | Minced |
| 1 | Inch | Ginger | Minced |
| 4 | Flakes/Seeds/Cloves | Garlic | Minced |
| 1 | Medium | Onion | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Ball | Tamarind | Make pulp |
| 1 | Teaspoon | Salt | For taste |
| 1 | Tablespoon | Flour, Rice | Optional to thicken. |
| 1/4 | Teaspoon | Turmeric Leaves | Optional. |
| 1 | Teaspoon | Chilly Powder, Red |
Method
# Clean and wash the dhal, and soak it in water.
# Clean the Baji, and remove spoilt leaves, and then wash it in a colander, and cut the leaves in small pieces.
# Remove the stems of chillies, and cut them in bits.
# Remove the skins of the garlic and chop them in bits.
# Remove the outer skin of the onion, cut it vertically in two, and then slice them lengthwise into slices.
# In a vessel, take the oil and heat it. When hot, fry the jeera, then the onion slices, Add the minced chillies, ginger and garlic and fry. Fry all the powders. Strain the dhal and add it and stir fry for some time. Put a cup of water and allow the dhal to boil. When half done, add the palak baji and cook. If the water is less, add more till all the ingredients are slightly below the water.
Alternately, to save on fuel, you can pressure cook the dhal.
Make some pulp out of a ball of tamarind in a small bowl and squeeze out as much juice out of the tamarind as possible. Remove the fibre and pour the tamarind pulp into the boiling gravy.
Taste the curry add salt to taste. When the dhal is soft and cooked, put the stove off and allow to cool.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
