Wednesday, September 26, 2007

Peerkangai Kurma


Peerkangai - 1no
Onion - 2no
Tomato - 2nos
Mongdhal split - 1/4cup
Hing - little
Mustard - 2tsp
Jeera - 2tsp
Ginger - little
Garlic - 1no
Clove - 3nos
Cardamom - 2nos
Cinnamon stick - 1 small
Garam Masala - 1/4tsp
Turmeric powder - 1/4tsp
Red chilli powder - 1tsp or to taste
Besan flour - 1tsp
Corriander leaves - little
Lemon juice - 2tsp
Salt - to taste
Oil - 4tsp

1. Peel and cut peerkankai into cubes. Cut onions and tomatoes into very tiny pieces.
2. Heat the pressure pan, add oil and put hing, mustard, jeera, cloves, split cardamoms, cinnamon fry for a minute and then add onions, fry and then add tomatoes, mix well.
3. Add turmeric powder, garam masala and red chilli powder. Mix well.
4. Add mongdhal split. Mix well. Add peerkankai, mix well. Add salt.
5. Add besan flour and pour water, just enough for the mixture to be soaked and mix thoroughly. Cover it and allow it to cook for 3 whistle. Cool it and then add lemon juice, mix well and serve with rice or chapathi garnished with corriander leaves.

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