This is a common curry which is served with Poori and Chapathi . This is a simple recipe which I have learnt from my mom..........it's so easy that I used to make this from my college days....how ever you do, it doesn't matter.....it turns out good.
Ingredients:
2medium sized onions(sliced length wise), 1big potato(boiled and lightly mashed), salt to taste, 1/4tsp.turmeric, 3-4green chillies(adjust as per taste), 2tsp.sanagapindi/besan, 2tsp.oil, 1/2tsp.jeera and mustard each, 2 spring curry leaves.
Procedure:
In a pan heat oil, once it's hot add jeera and mustard, once they start to splutter add curry leaves, sliced onion, green chillies, salt , turmeric and fry them until onions are translucent. Now add the mashed potato, mix well, add 2 cups of water and cook it for 5-8min. Now add 1/4 cup of water to besan and make it into a fine and smooth paste(there shouldn't be any lumps), now slowly add this mixture to the curry, mix well and allow it to boil until the curry is little thick........Serve it hot with Poori/Chapathi.
Procedure:
In a pan heat oil, once it's hot add jeera and mustard, once they start to splutter add curry leaves, sliced onion, green chillies, salt , turmeric and fry them until onions are translucent. Now add the mashed potato, mix well, add 2 cups of water and cook it for 5-8min. Now add 1/4 cup of water to besan and make it into a fine and smooth paste(there shouldn't be any lumps), now slowly add this mixture to the curry, mix well and allow it to boil until the curry is little thick........Serve it hot with Poori/Chapathi.
1 yummies:
AWESOME ! I am a Punjabi who was brought up in Hyderabad and now in the US. I was so missing this dish. It doesnt have a unique name so it couldnt be searched. I just stumbled on this blog one day and cooked as you said. It turned out so awesome and so like how it is served in Andhra that I ate meals in one. :)
Thanks. Really.
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