Egg Dal Tadka 

Egg dal tadka.

Green mung beans or mung dal cooked with eggs and spices. A  delicious thick dal goes well with roti, paratha, naan, puri, pulao, jeera rice or any bread.

You can serve it to guests in lunch or dinner.

First time tasted this dal in Kolkata. Loved the taste. I don’t know how they make it. But homemade is equally delicious. I am sharing two methods of this delicious dish. 

You can also make it without eggs. Sharing both the recipes here.

I am sending this post to 110th #Foodiemonday bloghop theme is #lentils. 

The mung dal is not only delicious but nutritious too.

Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.

They are also a very filling food, high in protein, resistant starch and dietary fiber.

Because of their high nutrient density, mung beans are considered useful in defending against several chronic, age-related diseases, including heart disease, cancer, diabetes and obesity.

Source 

Make it with eggs or without eggs. Superbly delicious in both ways.

First recipe is with eggs and second is a quick recipe. You can make it in a jiffy. 



Recipe 


Green gram or whole mung lentil – 1/2 cup
 

Split Bengal gram or chana dal – 2 tablespoon 

Salt to taste 

Turmeric powder – 1/2 teaspoon 

Bay leaf – 1 

Green cardamom – 2 – 3 

Cinnamon – 1 inch stick 

Clove – 3 

Onion – 2 sliced 

Garlic – 3-4 cloves 

Ginger – 1 inch piece 

Green chilli – 1 – 2 

Tomato – 3 medium 

Oil or ghee – 2 – 3 tablespoon 

Egg – 2 – 3 

Cumin seeds – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Ghee or clarified butter – 1 tablespoon, optional 

Kasuri methi or dried fenugreek leaves – 1/2 teaspoon, crushed 

Chopped coriander leaves and hard boiled egg to garnish

Method 



Soak green mung and chana dal in water for 1 – 2 hours.

Now boil the lentils in a pressure cooker. After 1 whistle cook on simmer for 15 – 20 minutes or until done.

Crush the cardamom, cloves and cinnamon in a mortal pastel.

Grind ginger, garlic and green chilli into a smooth paste.

Beat the eggs in a bowl with salt.  Heat 1 tablespoon oil in a pan. Add the eggs. Stir quickly and make scramble. Keep aside.

Heat remaining oil in a pan. Add cumin seeds and crushed cardamom, cloves, bay leaf and cinnamon. Let it splutter.

Add sliced onion. Fry till onion becomes brown.

Add tomato, ginger, garlic and green chilli paste.

Saute and add cumin powder, coriander powder, garam masala powder and red chilli powder. Mix well. Saute till oil levels the sides.

Add scramble eggs and mix well. Saute for 1 – 2 minutes more.

Now add the boiled lentils. Mix well. Add water as require to make a thick dal. You can add chicken or mutton stock or gravy instead of water to make it more tasty. 

Let it boil. Cook on simmer for 10 – 15 minutes. Stir in-between.

Taste and adjust salt if require. Add ghee or clarified butter. 

Crush the dried fenugreek leaves with your hand and add in the dal.

Remove from heat.

Garnish with chopped cilantro or coriander leaves and hard boiled eggs. 

Serve hot with roti, paratha, naan, puri, pulao or any bread.

Second recipe 




Green gram or whole moong lentil – 1/2 cup 

Onion – 2 cubed 

Ginger – 1 inch piece, grated 

Garlic – 4-5 grated or crushed 

Green chilli – 1 – 2 chopped 

Salt to taste 

Turmeric powder – 1/2 teaspoon

Cardamom – 2 – 3 

Cloves – 3

Cinnamon – 1 inch piece 

Ghee or clarified butter 1 tablespoon 

Cumin seeds – 1 teaspoon 

Dry red chilli – 1 – 2 

Kasuri methi – 1/2 teaspoon, crushed

Method 

Boil the green mung lentil in pressure cooker with salt, turmeric powder, cubed onion, garlic, ginger, chopped green chilli and crushed cardamom, Cinnamon and cloves. 

Heat oil or ghee in a pan. Add cumin seeds. Let it splutter and add dry red chilli.

Add boiled lentils. Let the lentils boil. Add water as require. Cook on simmer for 10 – 15 minutes. Stir in-between. Taste and adjust the salt.

Add crushed dried fenugreek leaves. Mix well and remove from heat.

Add a dollop of ghee or butter.

Serve hot.

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Soya Paneer / Cottage Cheese  Lollipop 


Soya paneer lollipop.

A very easy and delicious appetizer for your evening snacks or party starter.

You don’t need to saute,  just mix everything and fry. Your delicious soya paneer lollipop is ready.

Its a healthy and delicious snack for your kiddos. You can pack it in their lunch box. You will love these  crispy and yummy soya paneer lollipop. 

This week’s our 109th #Foodiemonday bloghop theme is #Onastick. My contribution is this super yummy and healthy soya paneer lollipop.

Soya is called unique food for it’s high protein content and having surplus vitamins, fibers and minerals.

Soya beans are a wonder beans for the grown ups and teen ages.

I have added paneer in it.

 Protein and calcium rich paneer/cottage cheese is a healthy food. Its a source of various other nutrients and low fat content.

If you have all the ingredients ready then you can make it in a jiffy. You have to mix everything and fry. You can shallow fry it in little oil or deep fry. Choice is yours.

Recipe 


Soya granules – 1/2 cup

Paneer or cottage cheese – 1/2 cup

Potato – 1 large, boiled

Ginger – 1/2 inch piece, grated

Green chilli – 2 – 3  finely chopped

Onion – 1 chopped 

Garlic powder – 1 teaspoon

Cumin powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilli flakes – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Cilantro – handful, chopped

Salt to taste 

Rice flour – 3 tablespoon

Breadcrumbs – 1/4 cup + 2 tablespoon

Oil for frying 

Ice-cream sticks as require 

Method 


Heat the soya granules in 1 cup water. When it starts to rolling boil. Cover and remove from heat. Or you can microwave for 2 minutes on high power.

Let it cool down. Drain the water and squeeze well.

Peel and mash or grate boiled potato.

In a large bowl mix squeezed soya granules, mashed potato, grated or mashed paneer or cottage cheese, grated ginger, chopped green chilli,, chopped onion, garlic powder, cumin powder, garam masala powder, red chilli flakes, black pepper powder, lemon juice, chopped cilantro or coriander leaves, salt, rice flour and breadcrumbs. You can add 1/4 to 1/2 cup boiled green peas in it. 

Mix well with your hand. If require add little more breadcrumbs. You can also use oats for binding.

Make equal size balls. I have made 6 lollipop but you can make small bite size 12 lollipop.

Shape the balls like cutlets or croquettes.

Heat oil a nonstick pan. 

Fry the cutlets in it till the cutlets becomes golden brown.

Flip and fry the other side too. Remove and place on a paper towel. 

You can also deep fry them.

 Insert an ice-cream stick to the every cutlets. 

Serve hot with tomato sauce or any sauce or chutney.

Enjoy….

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Kerala Egg Roast With Potato 


Kerala egg roast is a delicious dry egg curry.

A lip-smacking side dish and my favourite too.

I have already shared few egg recipes here. 

Egg korma

Egg with mustard and poppy seeds
Egg in yogurt sauce 
Spicy egg
Egg biryani

Egg enchilada 

Egg drop soup 

Dimer chop or devilled eggs 

I have mentioned earlier that I love potatoes in my non veg dishes. In authentic recipe Kerala egg roast made with only eggs. But I have added some potato and little sugar. As a bong I like to add little sugar in the curries.

If you want you can omit potatoes and sugar. I have added one boiled and mashed egg in the gravy for more eggy taste. You can add coconut milk or coconut paste if you like. 

So here is a Bong style Kerala egg roast 😊

Recipe 


Egg – 3 hard boiled 

Potato – 2, chopped 

Onion – 2 large, sliced 

Garlic – 3-4 cloves, minced or crushed 

Ginger – 1/2 inch piece, grated 

Tomato – 2 chopped 

Green chilli – 2 – 3, chopped 

Curry leaves – few 
Cilantro – 2 tablespoon, chopped 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Turmeric powder – 1/4 teaspoon 

Garam masala powder – 1/4 teaspoon 

Mustard seeds – 1/2 teaspoon 

Salt to taste 

Sugar – 1/4 teaspoon 

Kashmiri red chilli powder – 2 teaspoon 

Black pepper powder – 1/4 teaspoon 

Coriander leaves to garnish 

Water as require

Method 


Make some slits on two boiled eggs with a knife and marinate with little salt and turmeric powder.

Mash one egg and keep aside.

Heat oil in a pan. Fry the marinated eggs in it. Fry evenly and place on a paper towel.

Now fry the potatoes. Stir well and fry till the potatoes becomes light brown.

Take out the potatoes and place on a paper towel. 

In the same oil add mustard seeds. Let them splutter. Add sliced onion, green chilli and curry leaves.

When the onion becomes translucent add ginger and garlic. Fry till the raw smell goes away.

Add tomatoes, salt, cumin powder, coriander powder, turmeric powder, black pepper powder, garam masala powder, chopped cilantro, chilli powder and sugar. 

Saute till the tomato becomes mushy and oil leaves the sides.

Add mashed egg and stir well. 

Add fried potatoes and mix well. Saute for 1-2 minutes more.

Add water. It will be a dry curry so add water as require. You can add coconut milk or coconut paste if you like. 

Cover and cook till the potatoes becomes tender and water dried up. Taste and adjust the seasoning. 

Remove from heat.

Garnish with coriander leaves or cilantro.

Serve with hot steamed rice, roti, paratha, toasted bread or naan.

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Savoury Rasgulla Korma 

Savoury rasgulla korma.

Yes, you heard right, it is savoury rasgulla. We know that rasgulla is a famous sweet of Bengal and Odisha.

But today I am sharing this famous rasgulla with a twist. I have made these rasgulla in salted water instead of sugar syrup. And dip them in a very delicious and flavourful gravy. The taste is awesome.

A perfect party side dish. Or make it for your sudden guests,if you have milk in your refrigerator.

Or you have some store bought rasgulla in your fridge and no one wants to eat? No problem just squeeze them and dip them in hot water. Squeeze again and dip in the gravy. Easy isn’t it 😀

Now include it with your other paneer dishes like matar paneer, shahi paneer or Kadhahi paneer etc.

Try and add this in your festive menu. I am sure everyone will love this delicious and flavourful curry.

Recipe 



Milk – 1 litre

Vinegar – 2 tablespoon

Salt – 1 teaspoon
Water – 3 cup

Onion – 2 chopped

Garlic – 3-4 cloves

Ginger – 1/2 inch piece

Tomato – 2 large chopped

Almond – 8-9 soaked and peeled

Cashew nuts – 8-9 soaked

Green chillies – 2-3

Green cardamom – 2-3

Cloves – 3

Cinnamon – 1 inch piece

Mace or javitri – 1 string

Star anis – a small piece, optional

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Coconut milk – 1 cup

Water – 1 cup

Salt to taste

Chopped cilantro to garnish

Method 


Heat the milk in a heavy bottom pan. When it starts to boil add 2 tablespoon vinegar and stir. Milk will be curdle. If require add little more vinegar. When the whey or water and paneer separate from the milk, strain the paneer or cottage cheese with a muslin cloth. Hang it for an hour.

After an hour mash the paneer with your palm. Knead it well with the heel of your palm until the paneer becomes smooth and little greasy. Knead it for at least 10 minutes.

Make small balls with it. You can make 10-12 small balls. There should be no cracks on the balls.

Heat 3 cup water with 1 teaspoon salt in a wide pan. When the water comes to rolling boil slide the paneer balls in it.

Cover and cook for 15 minutes. Remove from heat.

Let it cool down.

Grind onions garlic and ginger.

Separately grind tomatoes, green chilli, cardamom cinnamon, cloves, mace, soaked and peeled almond, soaked cashew nuts and star anis. Star anis has very strong flavour so take a small piece. If you don’t have star anis omit it.

Make a smooth paste.

Heat oil in a pan. Add onion, garlic and ginger paste. Fry till oil leaves the sides.

Now add tomato, whole spices, green chilli, almond and cashew nuts paste.

Add salt, cumin powder coriander powder, turmeric powder and Kashmiri chilli powder. Saute until oil leaves the sides.

Add coconut milk and water.

When it starts to boil add the paneer or cottage cheese balls or savoury rasgulla.

Cover and cook for 10 minutes on low flame. Stir gently to avoid the rasgullas break.

Switch off the flame.

Garnish with chopped cilantro.

Serve with steamed rice, roti or Indian flat bread, paratha, puri, pulao, fried rice or any bread of your choice.

Enjoy the rich, delicious and flavourful savoury rasgulla korma.
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Peanut Potatoes / Fasting recipe 

Peanut potatoes or potatoes for fasting days.

Shravan is considered an auspicious month for the Hindus. Many people observe fast on every Monday during this month. Fast to learn self-control and detoxify the body. So fasting is not to torture ourselves. A proper diet is important to keep ourselves healthy and energetic.

Generally people eat potatoes, sabudana/sago or tapioca, buckwheat flour or kuttu atta, water chestnut flour or singhara atta, barnyard millet or vrat ka chawal/sama rice, fried food, sweets etc.

I have shared some more fasting recipes here.

Water chestnut and coconut cake

Barnyard millet fried idli 

Potato and barnyard millet cutlets

Singhara atta or water chestnut laddu

I am sharing a simple potato recipe today. Simple and easy yet lip-smacking taste.



Recipe 


Boiled potatoes – 8-10 small

Roasted or fried peanut – 1/4 cup

Clarified butter or ghee – 2 tablespoon

Cumin seeds – 1 teaspoon

Rai or black mustard seeds – 1/2 teaspoon

Curry leaves – 10-15

Asafetida or hing – a pinch

Grated ginger – 1-2 teaspoon

Chopped green chilli – 2-3 chopped

Black pepper powder – 1 teaspoon or to taste

Cumin powder – 1 teaspoon

Rock salt or sendha namak to taste

Lemon juice – 1 tablespoon

Chopped cilantro 2 tablespoon, optional



Method 


Peel the boiled potatoes. Make half. If potatoes are too small use whole.

Heat ghee or clarified butter in a pan. Add cumin seeds and mustard seeds. Let them splutter.

Add curry leaves, asafoetida, chopped green chilli and grated ginger. You can add 1-2 dry red chilli with these.

Fry for 1-2 minutes. Add the potatoes, rock salt, cumin powder,  black pepper powder. Fry till the potatoes becomes light brown.

Add fried or roasted peanut. If you like also add some fried cashew nuts.

You can use crushed peanut too.

Mix well. Saute for 1-2 minutes more.

Add lemon juice and mix well.

Remove from heat. Taste and adjust the seasoning. Add more rock salt and lemon juice if require.

Garnish with chopped cilantro and lemon wedges. If you have fresh grated coconut spread over it.

Serve hot.

Note –

You can use fried cashew nuts instead of peanuts, or use both. Add a fistful grated fresh coconut to make it more yummy.

You can use oil instead of ghee or clarified butter.

If you are not making it for fasting then add 1-2 teaspoon chaat masala too.

In place of lemon juice you can use dry mango powder or amchur or anardana powder/dry pomegranate powder.

If you want it hot add 1 teaspoon red chilli powder in it.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Raw Banana Curry 


Raw banana curry.

A very delicious and flavourful curry made with green banana or raw banana.

We all know that green or raw banana is very nutritious vegetables.

Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

Source

You don’t need to cook it always in a simple way. Why not transform this healthy vegetable into a rich or shahi curry? Try this recipe. Even you don’t recognise banana in this curry. Its superbly delicious, flavourful, spicy and rich.

I have shared two more banana recipes here.

Raw banana kofta and Banana butter masala. To get the recipe click the name.

You can serve it as a party side dish. You can make it without onion garlic too. Just omit onion and garlic, increase the amount of poppy seeds. Add 2 tablespoon each poppy seed and cashew nuts paste and 1-2 tablespoon cream. You can add fresh coconut paste too. Your no onion garlic rich and delicious curry is ready.

Recipe 



Raw banana – 5

Onion – 2 large

Garlic – 3-4 cloves

Ginger – 1 inch piece

Poppy seeds – 1 tablespoon

Tomato – 2 large

Green chilli – 2-3

Clove – 3

Green cardamom – 2-3

Cinnamon – 1 inch piece

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Kashmiri red chilli powder – 2 tablespoon

Oil – 3-4 tablespoon or as required

Coriander leaves – 1 tablespoon, chopped, optional +to garnish

Water as required

Method 


Peel and chop the bananas lengthwise. You can chop in any shape. Wash and drain the water.

Soak poppy seeds in hot water or microwave with little water for 1 minutes.
Slice 1 onion and separate the layers. Keep aside.

Grind 1 chopped onion, garlic and ginger.

Separately grind the tomatoes, soaked poppy seeds, green chilli, cardamom, cloves and cinnamon. Make a smooth paste.

Heat oil in woke or pan. You can use mustard oil or any refined oil.

Add sliced onion and fry. Stir continuously while frying, onion shouldn’t be burnt.

Fry till onion becomes brown. Remove from the oil and keep aside. We will use it for garnishing.

In the same oil fry the banana pieces till golden brown and place them on a paper towel.

Now add onion, garlic and ginger paste into the oil. Fry till oil leaves the sides. For no onion garlic recipe read the notes.

Add tomatoes, poppy seeds, green chilli, cardamom, cloves and cinnamon paste. You can also add fresh coconut paste  if you want.

Add cumin powder, coriander powder, kashmiri red chilli powder and garam masala powder.

Fry again till oil leaves the sides.

Add fried banana pieces and salt. Mix well and fry for 1-2 minutes more.

Add water as require. I have made it dry but you can make thick gravy. Don’t make it runny.

Cover and cook till the banana pieces becomes tender.

Add chopped coriander leaves if you want, I didn’t. Remove from flame. Add some fried onion and mix well.

You can add 1-2 tablespoon cream too if you like.

Garnish with chopped coriander leaves and fried onion slices.

Serve hot with roti or Indian flat bread, paratha, naan, puri or dal chawal.

Note –

With tomato, chilli and whole spices you can grind fresh coconut too.

If you want to make without onion garlic curry, omit the onion and garlic and increase the amount of poppy seeds. Add 2 tablespoon each of poppy seeds paste, cashew nuts paste and fresh coconut paste with tomatoes. At the end add 2 tablespoon cream.

Enjoy the rich, spicy and delicious banana curry with your lunch or dinner.

 

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Rara Mutton 


Rara mutton or rara ghosht. 

A very flavourful mutton dish. Made of mutton pieces, minced mutton or keema and whole spices. Flavour of dry roasted powdered spices makes the dish superbly delicious. 

After reading Vir Sanghvi’s article in Hindustan Times Brunch I was tempted to try it. And very happy with the taste. 

Browsed for the recipe. There are different varieties. According to Vir Sanghvi it is a fusion dish so I didn’t follow any particular recipe. I have some roasted ground spices which we call ‘bhaja moshla’ in Bengali. And its made my cooking easy. 

Now read what Vir Sanghvi has written about the recipe. 

“I thought back to the best Rara Ghosht I had eaten and it was at Embassy restaurant in Connaught Place’s D Block, famous for its Dal Meat and its old-style Punjabi restaurant cooking. I persuaded Amit Kundal, the executive chef at Embassy to send me the recipe. It was as I remembered. You cook the mutton pieces first with onions, ginger and garlic paste, coriander and cumin seeds, chilli powder and garam masala. When the mutton is ready, you add keema. Tomatoes, garlic and chillis come next and then you slow cook the dish till the flavours have mingled.”

Source

Recipe is very simple. You have to use only whole spices, onion, garlic, ginger, and some regular spices which we use in our curry. 


Recipe 


Mutton – 500 gram 

Mutton mince or keema – 200 gram

Onion – 4 sliced 

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped 

Green chilli – 3-4 finely chopped 

Coriander leaves – 2 tablespoon chopped 

Salt to taste 

Turmeric powder – 1 /2 teaspoon 

Coriander powder – 1 teaspoon 

Cumin powder – 1 teaspoon 

Kashmiri red chilli powder – 2 tablespoon 

Garam masala powder – 1/2 teaspoon, optional 

Nutmeg powder – 1/4 teaspoon 

Sugar – 1/4 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Bay leaf – 1 

Green cardamom – 3-4 

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 1 string 

Mustard oil or ghee/clarified butter  – 1/4 cup 

For marinating 
Curd – 1/2 cup 

Salt 1 teaspoon 

Garlic paste – 1 teaspoon 

Ginger paste – 1 teaspoon 

Mustard oil – 1 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Nutmeg powder – 1/4 teaspoon 

For roasted powdered spices 


Cumin seeds – 1 tablespoon 

Coriander seeds – 1 tablespoon 

Green cardamom – 4

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 2 strings


Method 


Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside. 

Clean and wash well the mutton pieces and minced mutton or keema separately. 

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes. 

Crush the cardamom, cinnamon, cloves and mace. 

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace. 

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent. 

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside. 

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste. 

Saute until the tomatoes becomes mushy. 

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder. 

Saute until the tomatoes mixed well and dried up completely. Keep stirring. 

Now add the minced mutton or keema. Fry till oil leaves the sides. 

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves. 

Close the pressure cooker with lid. 

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own. 

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle. 

You can garnish with chopped coriander leaves and ginger julienne. 

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri. 

Enjoy……

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