Vaingana Mashinga Sange Sagle - Sabitha Shenoy
Recipe:
Fry in coconut oil 2tsp whole coriander seeds till a nice aroma is emitted,
then add 1/2 tsp of whole fenugreek (methi) seeds and switch off the flame when the methi just changes it's colour. Do not burn. Keep it aside.
Grind coconut scrappings, roasted red chillies and tamarind.when it is slightly smooth add the roasted masala and grind for 1-2rounds. Cut brinjal, drumsticks or vegetables like lady's finger or the veg of your choice. In a thick bottomed pan add oil mustard and curry leaves, when the mustard splutters (add onion which is optional). Add the chopped veggies, salt and water and cook. When it is almost done add the ground masala. Cook till done. Garnish with cor leaves.
Recipe:
Fry in coconut oil 2tsp whole coriander seeds till a nice aroma is emitted,
then add 1/2 tsp of whole fenugreek (methi) seeds and switch off the flame when the methi just changes it's colour. Do not burn. Keep it aside.
Grind coconut scrappings, roasted red chillies and tamarind.when it is slightly smooth add the roasted masala and grind for 1-2rounds. Cut brinjal, drumsticks or vegetables like lady's finger or the veg of your choice. In a thick bottomed pan add oil mustard and curry leaves, when the mustard splutters (add onion which is optional). Add the chopped veggies, salt and water and cook. When it is almost done add the ground masala. Cook till done. Garnish with cor leaves.
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