TOMATO KANDHI GINJALU/ARAHAR KE BHEEJ RECIPE



TOMATO KANDHI GINJALA RECIPE

  • 3 TOMATO (WELL CHOPPED)
  • 2 ONIONS (WELL CHOPPED)
  • 1/2 CUP KANDHI JINGALU
  • 3 GREEN CHILIES (WELL SLICED)
  • 5 CURRY LEAVES
  • 2 tbsp CORIANDER LEAVES (WELL CHOPPED)
  • 1/4 tbsp MUSTARD SEEDS
  • 1/4 tbsp JEERA/CUMIN SEEDS
  • 2 tbsp RED CHILLY POWDER
  • SALT (PER TASTE)
  • 2 tbsp OIL
  • 1/2 tbsp GARAM MASALA
  1.  

    Take a pan with oil and warmth it on a coffee flame for ashort time and add cumin seeds , mustard seeds and splutter it and add curryleaves, chopped onions and fry it until onions become light brownish ,now addsliced green chillies and chopped onions, tomatoes and kandhi ginjalu and blendand saute it for a short time and add salt , turmeric ,red chilli powder andadd little water and blend it and cook it for five to 10 minutes and finely addgaram masala and garnish with chopped coriander leaves and serve it with rotior rice.

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