(Vegan) Tendli Bhaji with Cashew nuts (vegan)
1.7 هزار بار بازدید -
3 سال پیش
-
Tendli Bhaji/Manoli Palya with Cashew
Tendli Bhaji/Manoli Palya with Cashew nuts (sukka masala)(vegan)
Ingredients
-300 grams choose very tender fresh Tendli washed & cut lengthwise (thin)
-1 cup Cashew nuts soaked nuts overnight peel the skin or soak unsalted cashews nuts, & cut
BASIC MASALA
Add to the blender
-5 Kashmiri chili (roasted )
-2 tbsp coriander seeds (roasted)
-1/2 tbsp cumin seeds (roasted)
-2 garlic,1” ginger
-3 table slightly coconut (roasted)
-dash turmeric powder
-3 tbsp Bafat masala powder
-1 tsp tamarind pulp
-1 tbsp grated Jaggery
-salt to taste
-Transfer all the ingredients to a blender , add very little water 3 tbsp
Blend to a smooth paste set a side
(You can store them in airtight container for 4-5 days)
MAKE SUKKA MASALA
-to a blender add 1/2 cup roasted coconut and 3 tbsp BASIC MASALA (do not add water)
Blend off & on method (2-3 times).
Seasoning
-metkut masala (optional)
1 onions chopped
1-2 green chilies
2 spring curry leaves
1 tbsp mustard seeds
1/2 tsp urad dal
-STEAM TENDLI/MANOLI
Tendli/Manoli should be washed very well, since they tend to collect dirt.trim both the edges & cut lengthwise
-When steaming Tendli try to keep that crunch on this recipe by steaming the Tendli very lightly.( 5 minutes over high flame), then place Tendli under the fun to cool
Set aside
LETS COOK
-Heat oil in a pan, add mustard seeds allow to pop, add chopped onion, slit green chilies, curry leaves , urad dal stir until onions are translucent
-Add steamed Tendli stir for 3 minutes add soaked cashew nuts ,1tsp Jaggery mix well, add metkut masala & coconut sukka masala, season with salt, tamarind pulp & continue cooking for another 2-3 minutes.
Turn off the flam and plate
-Enjoy with as a side dish
Ingredients
-300 grams choose very tender fresh Tendli washed & cut lengthwise (thin)
-1 cup Cashew nuts soaked nuts overnight peel the skin or soak unsalted cashews nuts, & cut
BASIC MASALA
Add to the blender
-5 Kashmiri chili (roasted )
-2 tbsp coriander seeds (roasted)
-1/2 tbsp cumin seeds (roasted)
-2 garlic,1” ginger
-3 table slightly coconut (roasted)
-dash turmeric powder
-3 tbsp Bafat masala powder
-1 tsp tamarind pulp
-1 tbsp grated Jaggery
-salt to taste
-Transfer all the ingredients to a blender , add very little water 3 tbsp
Blend to a smooth paste set a side
(You can store them in airtight container for 4-5 days)
MAKE SUKKA MASALA
-to a blender add 1/2 cup roasted coconut and 3 tbsp BASIC MASALA (do not add water)
Blend off & on method (2-3 times).
Seasoning
-metkut masala (optional)
1 onions chopped
1-2 green chilies
2 spring curry leaves
1 tbsp mustard seeds
1/2 tsp urad dal
-STEAM TENDLI/MANOLI
Tendli/Manoli should be washed very well, since they tend to collect dirt.trim both the edges & cut lengthwise
-When steaming Tendli try to keep that crunch on this recipe by steaming the Tendli very lightly.( 5 minutes over high flame), then place Tendli under the fun to cool
Set aside
LETS COOK
-Heat oil in a pan, add mustard seeds allow to pop, add chopped onion, slit green chilies, curry leaves , urad dal stir until onions are translucent
-Add steamed Tendli stir for 3 minutes add soaked cashew nuts ,1tsp Jaggery mix well, add metkut masala & coconut sukka masala, season with salt, tamarind pulp & continue cooking for another 2-3 minutes.
Turn off the flam and plate
-Enjoy with as a side dish
3 سال پیش
در تاریخ 1400/08/01 منتشر شده
است.
1,796
بـار بازدید شده