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Sunday, April 4, 2010
Tomato Pitla Gravy
Ingredients:
• 100 g Kabuli Channa (White Gram)
• 250 g Tomato
• Turmeric Powder (pinch)
• Asafetida (a pinch)
• Tamarind Paste (little)
• 1 cup Coconut (grated)
• 7 red Chilies
• 2 tsp Coriander Seeds
• 2 tsp Bengal Gram Dal
• Salt to taste
• For Seasoning:
• 1 tsp Mustard Seeds
• 1 tsp Oil
• Curry Leaves (few)
• Coriander Leaves (garnishing)
How to make Tomato Pitla Gravy:
• Soak Kabuli channa overnight in water.
• Heat a 1 tsp of oil; add coriander seeds, red chilies, and Bengal gram dal. Fry them till they turn golden brown.
• Deep fry grated coconut separately.
• Grind the fried ingredients to make a smooth paste.
• Chop tomatoes finely. Take a pan add tomatoes; add water, turmeric powder, tamarind paste, asafetida, and salt.
• Cook them on medium heat for 5 minutes.
• Mix the ground paste to tomatoes and cook them for 7 minutes, stirring occasionally.
• Boil the Kabuli channa and keep ready. Mix the cooked channa to the gravy and cook it for 5 more minutes.
For Seasoning:
• Heat 1 tsp of oil. Add mustard seeds, curry leaves and allow it to splutter.
• Add this seasoning to the gravy.
• Garnish it with coriander leaves.
Suggestions:
Serve with pooris, dosas, and parathas.
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