INGREDIENTS:Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Bengal gram (senagaballu), Curry leaves, Coriander, Turmeric powder (pasupu), Soar curd, Green chilly, Red chilly, Salt, Carrots, Potatoes, Raw Bananas, Dry coconut, Ginger, Dhaniya (coriander seeds), Senagapindi (gram flour)


PREPARATION:
  • Peel off the outer layers of carrot, potatoes, raw banana, cut them into cubical pieces, boil
  • Grind coconut, jeera, ginger and dhaniya in mixy as an fine powder / paste and keep
  • Now take a kadai, heat 2-3 spoons of oil in it, and add avalu, jeera, urad dal, bengal gram and fry for a while
  • Now add curry leaves, red chilly, green chilly and fry
  • Then add boiled vegetables, salt, turmeric powder and saute well
  • Now add the grinded powder / paste and fry
  • Into a small bowl, add gram flour, soar curd and mix without any lumps
  • Now add this mix into the kadai
  • Finally boil all togeather for 5 minutes
  • Garnish with coriander, add lemon juice if required
  • Serve hot with rice

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