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Wednesday 5 January 2011

Patichya kandyachi peeth perun bhaji


                                                                
A veggie of spring onion

In taste it is mild. It can also be used raw in salads. To make a dry veggie gram or chickpea flour is used whereas to make it slightly moist, soaked bengal gram /chana dal is used.

Ingredients
4-5 spring onions
chickpea flour as required( approx. 2-3 tsp for this)
1/2-1 tsp chili powder
salt & sugar(optional) to taste


 Tempering
1-2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder


Method
  • Remove the dry skin on the onions if any. Cut the root part. Wash the leaves and pat dry.
  • Separate the leaves part from the onion with knife.
  • Chop the onions and leaves separately.
  • Heat the oil in the kadhai. Add the tempering ingredients. As the mustard seeds stop crackling add chopped onions and then chopped leaves and cover. keep the flame low.
  • After a minute take off the cover and mix well. Add chili powder, salt and  a pinch of sugar if you like. Stir well. Sprinkle chickpea flour with a spoon in parts. Mix and then add another spoon to get the idea of the quantity required to determine the dryness of the veggie.
  • Cover with lid  for a minute to blend the veggie.Switch off the gas.

    Note
    This veggie requires a tsp of oil more than the regular one as there is no water added in it. Moisture is only from the onion.The quantity of the chickpea flour should be optimum so that the veggie does not become too dry.

    same method is used to make methichi(fenugreek leaves) peeth peroon bhajee

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