INGREDIENTS:
Green gram dumplings (mangodi) - 200 grams
Yogurt - 1/2 cup
Gram flour (besan) - 2 tablespoons
Salt - to taste
Red chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Turmeric powder - 1/2 teaspoon
Oil - 4 tablespoons
Bay leaf - 1
Cumin seeds - 1/2 teaspoon
Dried red chillies - 2-3
Ginger paste - 1/2 tablespoon
Tomato puree - 2 tablespoons
Garam masala powder - 1/2 teaspoon
Fresh coriander leaves, chopped - 1 tablespoon
METHOD:
Heat two tablespoons oil in a kadai and sauté mangodi until crisp and slightly browned. Drain and set aside. Beat yogurt, add gram flour, salt, red chilli powder, coriander powder and turmeric powder and mix well. Heat remaining oil in a kadai. Add bay leaf, cumin seeds, dry red chillies and sauté. Add ginger paste, mangodi, tomato puree and yogurt mixture. Add one cup of water and mix well. Add garam masala powder and coriander leaves. Cook for a few minutes and serve hot.
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