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26 Jan 2014

Baaji / Saagu















Servings: 3-4


Ingredients:


Content
Quantity
Comment
Potatoes
2-3 small
Cooked in salt water and diced
Onion
1 medium
Chopped
Tomato
1 big
Chopped
Salt
To taste

Sugar
½ tsp

Water
1 cup

Besan / gram flour / kadalehittu
½ cup

Green chilies
3-4 medium
Chopped
Curry leaves
1 sprig

Oil
2 tbsp

Mustard seeds
1 tsp

Jeera
1 tsp

Channa dal
1 tsp

Coriander leaves
2 tbsp

Turmeric
¼ tsp


Method:

Heat oil in a pan / kadai. Add channa dal. Once it starts changing color, add mustard, jeera, curry leaves, onion, green chillies, turmeric and saute till onion turns translucent. Add the tomatoes and cook till soft. Add the cooked potatoes and mix well. 

       

       



Mix besan with a cup of water and whisk well so that no lumps are formed. Pour the mixture to the pan, add salt and sugar and mix well. Bring the mixture to a boil, reduce the flame and simmer till the gravy thickens and the raw smell of besan is gone. Garnish with coriander leaves.

       

       


Serve hot with dosa, idli, puri, roti, chapati....

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