Saturday, February 12, 2011

Maharashtrian Khadi

Prep Time: 15 min
Cooking Time: 5 min

Serves: 3 to 4


Ingredients
  1. Thick curd - 2 cups
  2. Besan - 2 tbsp
  3. Water - 1 cup
  4. Thick jaggery extract - 2 to 3 tsp
  5. Salt - to taste
For seasoning
  1. Ghee - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Green chillies (finely chopped) - 4 small sized
  4. Ginger (finely chopped) - 1 tsp
  5. Garlic pods (finely chopped) - 1/2 tsp
  6. Asafoetida powder - 1/4 tsp
  7. Curry leaves - few
For garnishing
  1. Cilantro (finely chopped) - 2 tbsp
Method
  1. Churn curd, besan in a blender/mixie and stir in water.
  2. Add the above mixture to a wok and heat in low flame stirring continuously for about 3 to 5 min until fairly thick.
  3. Do not allow mixture to boil as it curdles quickly.
  4. Transfer contents to a serving bowl.
  5. Heat ghee in a pan, add mustard seeds; let it splutter.
  6. Add finely chopped green chillies, ginger, garlic, asafoetida powder, curry laves; saute for 2 min.
  7. Switch off gas, add seasoning to the cooked curd besan mixture; mix well.
  8. Serve along with stufffed parathas, phulkas, chapathis, rotis & pooris.
NOTE
  • Adjust water as per desired consistency.

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