Soyi Bhajjil Ghashi(Cochin masala curry) - Alka Shenoy
Coconut 2 cups
Red chillies 8
Coriander 2 tbs
Urid dhal 2tbs
Turmeric pd
Roast all these in a thick kadai till golden brown,the coconut gratings should be crispy. Grind this to a smooth paste.
Pressure cook brown chana which is previously soaked. After that add jeev kadgi pieces n one onion.no need to put the whistle. U can also add cashew nuts(bibbo)..optional ).
Mix the masala add salt and little tamerind water ,bring to boil.season with mustard n curry leaves.
Red chillies 8
Coriander 2 tbs
Urid dhal 2tbs
Turmeric pd
Roast all these in a thick kadai till golden brown,the coconut gratings should be crispy. Grind this to a smooth paste.
Pressure cook brown chana which is previously soaked. After that add jeev kadgi pieces n one onion.no need to put the whistle. U can also add cashew nuts(bibbo)..optional ).
Mix the masala add salt and little tamerind water ,bring to boil.season with mustard n curry leaves.
No comments:
Post a Comment