Ingredients:
- Besan flour - 3 tblspn
- Onion - 3 nos
- Tomato - 2 nos
- Green chilli - 1 no
- Sombu or Saunf - 1/4 tspn
- Ginger garlic paste - 1 tspn
- Turmeric powder - 1/4 tspn
- Chilli powder - 1/2 to 3/4 tspn
- Dhania powder - 1 tspn
- Garam masala - 1/2 tspn
- Curry and coriander leaves - few nos
- Salt - to taste
- Oil - 2 tblspn
Method:
- Chop onion and tomato
- Heat oil in a kadai, add saunf after it pops out add onion, curry leaves, green chilli and saute
- When onion turns pink add ginger garlic paste, after raw smell goes add tomato and saute
- After tomato cooks well add turmeric, chilli, dhania powder and mix well
- When oil seperates out add besan flour and salt ( dissolve besan flour in water and add , feel free to add water since besan flour is a thickening agent )
- Add garam masala ,mix well and keep in low flame for 3 to 5 mins if the gravy thickened add water
- When besan flour cooked garnish with coriander leaf and serve hot
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