Stir for 2 mins, add the boiled peas, and 1/2 cup water. Fry for about 5 mins.Īdd the cumin powder, coriander powder and chilli powder. When the masala is ready add the fried vegetables. Wait till it splutters, and then add onion pieces.įry the onion for about 2-3 mins and then add ginger-garlic paste. When it starts smoking, add the cumin seeds and bay leaf. When the vegetables are fried, keep it aside in a plate. Fry till the veggies get tender as well as golden brown.
Hit the gas, take a pan add 1 tablespoon oil into it, when the get hot lower the flame.Īdd the vegetables into it. Peel the potatoes and cut into 1/6pieces. Wash and peel the parwals & cut each parwal in two halves. Lid the pan with a cover and cook it in a medium flame till the cabbage and potatoes tender cooked. Then add the cabbage, potatoes, green peas, turmeric powder and salt as per taste to it and stir it properly. Fry this paste over medium flame until it begins turning a light brown.Īdd the tomatoes (from step-2) and continue to fry till the paste is well cooked.
Add half table spoon of Jerra powder and Coriander powder. Then add the onion slices (from step-2) and fry it till it turns light brown.Īdd the masala paste (from step-3) to it and stir it. Heat oil in pan add mustard seeds and cumin seed. Make a fine paste of onion (100gm), ginger, garlic and dry chillies. Cut the onion (100gm) into thin slices and cut the tomatoes into small pieces. Takeout the seeds from the green peas and keep it aside. Also cut the potatoes into small cube sizes. (Alternatively you can just add ghee and jeera lanka gunda without the tadka)Ĭut the cabbage into tiny slices. It is ready to serve with plain rice and ghee. – Add roasted dry chilly & cumin seeds power(Jeera Lanka Gunda )to the dalma When vegetables are fully cooked prepare a tadka of cumin seeds dry chili, and pour the tadka to the above dalma Once everything is cooked, adjust salt to taste. The consistency of the dal like dalma but not too thick. When the vegetables are about 3/4th Cooked add the Aau to this. When it is half cooked add 5/6 curry leaves and, saru, kadali and grated ginger except Oau ) to the half cooked dal and let it cook. Boil the dal in a vessel with only salt and water.
Remove from heat and soak the dal for 1 hr. Add the mung dal and dry roast it until it starts changing color (at very low heat, It takes about 10-12 min.) Oau: 4/5 long pieces, soaked in water if dried * Garnish with fresh cream and serve hot with pulao, rice, roti or chapati.Ģ raw bananas – chopped into small piecesĢ Saru or Arbi – peeled and chopped into small piecesġ tea spoon of dry chilly & cumin seeds roasted and powdered * Add 3/4 cup of water, needed salt, kasuri methi and coriander leaves. * Add the paneer cubes to the cooked tomato paste. * Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown. * Cook until the raw smell of the tomato goes and it starts leaving oil. * Then add tomato puree and all the spice powder. *Then add cashew nut paste and sauté nicely for a few minutes till the raw smell goes. * Then add ginger garlic paste and sauté for some more time. * Add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown Garnish with fresh finely chopped coriander leafs.Ħ- Kasuri Methi -3/4 tsp (dry fenugreek leaves)ġ7- Finely chopped coriander leaves – 1 tbsp Īdd water ( 2 -3 cups ) to it and stir well and cover the lid.Īdd the cinnamon and cardamom powder to it.
Then add the boiled potatoes and Jack fruit to the above paste and add salt to taste and frequently stir till they blend well with the paste. Then add the finely chopped tomatoes to it and fry. After it starts spluttering add the above paste ,turmeric powder and chili powderand fry it Heat oil in a frying pan, fry the boiled pieces of potato and jack fruit ( panasakatha ) and keep it aside.Īgain heat oil and add phutana. Make a fine paste of the finely chopped onion, ginger, garlic and cumin seeds. Par boil the pieces of potato and jack fruit ( Panasakatha).įinely chop the onion, ginger and peel of the garlic cloves.
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