- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 10
Cook Time : 15
Total Time : 25
Ingredients
Serves 2
fenugreek leaves, washed, drained and chopped 1-2 cups
oil 2 tbsp
mustard seeds 1/2 tsp
cumin seeds Ingredient Name Units 1/2 tsp
asafoetida 1/4 tsp
ginger, chopped 1 tsp
garlic, chopped 1 tsp
onion, chopped 1 nos
green chilies, slit 2 nos
chopped coriander leaves 1 cups
salt 1 tsp
turmeric powder 1/2 tsp
red chili flakes 1/2 tsp
roasted coriander powder 1 tsp
roasted cumin powder 1 tsp
besan (gram flour) 1/2 cups
water 2 cups
Directions
Whisk well gram flour and water so that there are no lumps. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.
After it stops spluttering, add the ginger and garlic. Stir fry for a minute and then add the onions and green chilies. Saute till light brown.
Add the coriander leaves, followed by all the dry spices. Mix well and add the chopped greens. Stir fry on a low flame till it is cooked.
Now add the batter and continue to simmer till it becomes thick. Switch off the flame and serve as a side dish with chapati or rice.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
