Monday, 19 May 2014

Green gram Gravy:


Whole Greengram                      :  1 cup
Lady's finger cut into 1 1/2"       :  4 Nos.
Onion  chopped                          :  2 medium size
Tomato chopped                         : 2 big size
Tamarind                                    : Small lemon size
Coriander powder                       : 2 tablespoon
Red chilli powder                       : 1 tablespoon
Salt                                             : to taste


Vegetable Oil                             : 2 tablespoon
Mustard                                      : 1 tsp
Urad dal                                     : 1 tsp
Hing                                           : a generous pinch
Curry leaves                               : 2 tablespoon
Whole Red chilli                        : 2 Nos.

Grind to paste:

Coconut shredded                      : 2 tablespoon
Saunf or sombu                          : 1 teaspoon


Slightly roast the green gram and soak in water for 2hrs. Pressure cook it.

In a pan add oil, and add the ingredients for tempering and add the chopped onions.  Saute well.  Now add Lady's finger and stir it.  Then add the chopped  tomatoes and sauté well.  Stir well until the tomatoes are blanched well.  Now add the coriander powder and red chilli powder and then add the extracted tamarind juice (add 1 1/2 cup of water and extract the juice).  Now add salt to taste. Simmer and boil until raw smell goes.

Now add the cooked green gram and the paste and boil for 3 mts. Add the chopped coriander leaves and transfer to the serving dish.

Serve hot with steamed rice, roti or dosa.Enjoyyyyyyyyyyy


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