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.
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