Red Gram And Vegetables With Tamarind
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| Prep Time | 45 minutes |
| Servings |
people
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Ingredients
- Red Gram : 1 1/2 Cups -
- Tamarind : Size of a big Lemon -
- Jaggary : Size of a Lemon -
- Small onions : 1 Cup -
- Vegetable Pieces : ( Bottle guard, Brinjal, Okra, Drum Stick, Carrot, Radish) All one cup each. -
- Turmeric powder : 1 Tea Spoon -
- Red chilly pieces : 1/4 cup -
- Split Green Chillies : 6 nos -
- Mustard seeds : 1 Tabla Spoon -
- Fenugreek seeds : 1 Tea Spoon -
- Hing : 1/2 Tea Spoon -
- Garlic Bulbs : 1/2 Cup -
- Curry leaves: 1/2 cup -
- Salt : As required -
- Refined Oil : 200 ml -
- Coriander Leaves : 1 Cup -
Spicy powder Ingredients :
- Coriander seeds : 1 Spoon -
- Cumin Seeds : 1 Spoon -
- Fenugreek seeds : 1 Spoon -
- Bengal gram : 2 Spoons -
- Green gram (with out husk) : 1 Spoon -
- Cardamom : 5 nos -
- Cloves 5 nos -
- Red Chilly : 3 nos -
Ingredients
Spicy powder Ingredients :
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Instructions
- Dry fry all the spicy powder ingredients and grind into coarse powder. Set aside.
- To the red gram add turmeric powder and water and pressure cook in to a paste.
- To a deep bottomed vessel add water and tamarind. Heat and add all the vegetable pieces, onions, red gram paste, salt, green chillies and cook.
- Add the jaggary and mix well. Add the spicy powder. Cook until the Vegetable pieces are cooked well.
- Add oil to a frying pan, heat and splutter mustard seeds. Add hing, fenugreek seeds, red chilly pieces, Garlic bulbs and finally the curry leaves. Fry well and add to the boiling broth.
- Top the preparation with chopped coriander leaves. Serve hot with white rice.
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