Thursday, July 7, 2011

Mysore Badanekai Palya

                       Mysore Badanekai: 4 (chopped)
                       Onion(small): 1/2 (chopped)
'                      Tomato: 1 (chopped)
                       Garlic: 1 clove  (finely chopped)
                       Oil: 2-3 tbspn
                       Mustard seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Urad dal: 1/2 tspn
                       Channa dal: 1 tspn
                       Curry leaves: 5-6 sprig
                       Rasam Powder: 1/2 tspn
                       Garam masala : 1/2 tspn
                       Coconut powder: 1 tbspn
                       Coriander Leaves to garnish

                  1.  Heat oil in a pan, add mustard seeds, Asafoetida and curry leaves.    
                  2. Add channa dal and  urad dal and fry till light brown in color.
                  3. Add garlic, tomato, salt and turmeric powder. Fry for 2 mins.
                  4. Add chopped Badanekai and fry for a min. Now add onion and mix well.
                  5. Add rasam powder and garam masala powder. cook till done.
                  6. Add coconut powder and garnish with coriander leaves.
                  7. Serve with chapathi or Roti or Dosa.

No comments:

Post a Comment