Broad Beans Gravy

Skipping Dal on meals is not likable for all
But always consuming Dal is also felt boring.
So here is another dish, mostly we prepare in summer ,because of its spicy ,tangy, soury, and mild sweetness of this gravy gollapes the rice balls into our mouth.

Once we taste it we will forget about the Dal.
You can also keep this in refrigerator for next day because it will not stale and the taste is much better than the previous day.

Ingredients:

1 Cup Dried broad beans
2 Onions sliced
2 Tomato chopped
1 tbsp Ginger-garlic paste
½ Cup coconut paste
1 Cup Coconut milk
1 Pinch Hing
½ tsp Coriander powder
1 tsp Red chili powder
1 tbsp Kashmiri chili powder
1 tsp Turmeric Powder
1 tsp Garam masala
1 tsp Methi seeds
1 tsp Fennel seeds
½ tsp Mustard seeds
½ tsp Cumin seeds
4 tbsp tamarind paste
1 tbsp grated jaggery
2 Dried red chili
Few Curry leaves
Cooking oil
Salt to taste

Presentation :

Wash,drain and soak beans in warm water for over night.
Next day wash the soaked bean properly. In a pressure cooker add water ,salt and soaked beans cook till 2 to 3 whistles. Remove in a bowl along with it's water keep aside.

Heat a kadhai with oil add Hing, methi seeds, fennel ,mustard ,cumin seeds, dried chilies, curry leaves and allow to splatter.

Add the onions and cook till soft . Add the ginger-garlic paste and cook till the raw smell is gone. Add all dry spices and saute for awhile, add chopped tomato cook till soft mushy like a paste. Add coconut paste fry again for 5 minutes now add boiled beans without it's water, jaggery, salt and stir well to spice mix coats the beans well fry for a while. Add tamarind paste stir well and add beans boiled water to it give a nice boil or 5 extra minutes on low flame,
( You may adjust the consistency of the gravy as per your choice but adding a little more water is tastier than the thick gravy ).
Now add the coconut milk ,after adding coconut milk do not cook ; switch off the flame.
Sprinkle few more raw curry leaves on top of gravy cover the lid properly . These raw curry leaves enhance the taste of curry.

Let the curry rest for a few minutes before you serve it with plain rice stir the curry and serve.
Enjoy !!

OKRA POTATO FRY

My husband loves okra , So in my home okra is very important vegetable and cooked 3 equally days with varieties but it must be tastier than before okra recipe. Today I have an idea of old style cooking which he eat without any objections. And this is simple okra fry. The Flavours are so simple and the spices are not overdone and looks elegant. Once fried to golden you need to remove and enjoy them immediately with roti. This dry okra potato fry and roti combination is really excited. Ingredients: 3 cups chopped okra 1 cup cubed potatoes 1 onion medium size 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala 2 tbsp oil Salt to taste Preparations: Wash the okras and dry them using a towel. Chop okras, potato and onion into equal sizes. Heat oil in a pan. Add chopped onions fry till the onions turn translucent and soft. Now add the chopped okra and potatoes along with all above spices. Fry in medium flame till the vegetables are cooked, wit...

Munika Saaga Kanji

Drumstick leaves Kanji1 "KANJI" the most famous and an authentic well-known odia cuisine. This recipe has been serving by Odia people since ages. Mostly villagers were store Pakhala (Fermented rice) for at least one week by exchanging it's water again and again to preparing kanji, jaau, chala or drinking clear Torani with adding few green masalas. My grandma always used to cook kanji in earthen pot . It tastes like heavenly food. I truly enjoyed to cook kanji for my family because we all love to eat twice a day. I cook with drumstick leaves which is known as various names like Munika Saaga,Sajana saaga,Sehajan ki patiyan. So the recipe is here......... Kanji Ingredients : 2 Bowl Drumstick leaves 1 Bowl Pakhala Rice (mashed) 2 Bowl Clear Torani ( If you don't have Torani then use half cup of vinegar or 1 tbsp of citric acid (lemon salt for better sourness ). For seasonings : 2 tbsp of Crushed Garlic ½ tsp of Mustard seeds ½ tsp Cumin s...

Kani Macha Ambila

Kani Macha Ambila 1 King fish is very favourable salty fish for Odia's because of its taste, with a single bone and good match mix for any curry and specially we cook ambila. We use small king fish for this curry but now a days it's not possible to get perfect small or Midium in size, Because high demands and highly expensive . It is expensive but very much satisfaction to your palates,to your tummy,to your food. Today I am going to share this recipe. The combine tastes and smell of sweet, sour and spicyness of this curry force to eat before time. The smell of this curry is knoked the mind and palates of your neighbours. I m damn sure they ask about this special curry only because of the powerful smell which spread all over the kitchen. Ingredients: 8 piece's of King fish 4 tbsp jaggary 1 Onion sliced 3 tbsp tamarind paste ½ tsp cumin seeds ½ tsp mustard seeds ½ tsp fenugreek seeds 1 tsp funnel seeds 2 red chilly few curry ...

A PINCH OF HING

Search This Blog