Ingredients:
Karunai kizhangu- medium size
Garlic- 8 pods
Ginger- 1"
Red chillies- 4 (as needed)
Curry leaves- 10 leaves
Corriander leaves- small fistful
Saunf - 1 1/2 tsp
Salt- as reqd
Method:
Dry grind everything except the vegetable.
Cook the vegetable with some salt and turmeric until 1/2 done.
Heat oil in a kadai and add the cooled vegetable. Then add the spice powder and mix well. Keep it on a medium low flame and fry it until the vegetable gets roasted well.
Serve this dish with hot rice and sambar. You can't beat this combo!!!
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