Magge Koddel - Bharati Prabhu-Deshpande
Ingredients:
Black Eyed Peas - 1 C
Grated coconut - 1 c
Red Chillies - 4-6
Asafoetida - 1/10 t
Oil - for frying
Water - 8-10 C
Tamarind - 1" lump (optional)
Garlic flakes (crushed) - 6-8
Yellow Cucumber (chopped) - 1
Method:
Soak the peas overnight and boil in the pressure cooker next day. Transfer to a sauce pan alongwith sufficient water and set aside. Heat oil in a pan, and gently fry coconut alongwith red chillies. Allow to cool and gring this alongwith asafoetida and tamarind. Add this paste to the sauce pan of boiled peas. Add chopped cucumber alongwith the paste.
Bring to boil and give a garnish of crushed garlic sauted till charred in oil. Serve hot with rice.
Ingredients:
Black Eyed Peas - 1 C
Grated coconut - 1 c
Red Chillies - 4-6
Asafoetida - 1/10 t
Oil - for frying
Water - 8-10 C
Tamarind - 1" lump (optional)
Garlic flakes (crushed) - 6-8
Yellow Cucumber (chopped) - 1
Method:
Soak the peas overnight and boil in the pressure cooker next day. Transfer to a sauce pan alongwith sufficient water and set aside. Heat oil in a pan, and gently fry coconut alongwith red chillies. Allow to cool and gring this alongwith asafoetida and tamarind. Add this paste to the sauce pan of boiled peas. Add chopped cucumber alongwith the paste.
Bring to boil and give a garnish of crushed garlic sauted till charred in oil. Serve hot with rice.
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