Broccoli With Egg And Tomato

Broccoli with egg and tomato.
A superbly delicious and healthy side dish. You can serve it with toasted bread in breakfast or serve as a side dish in lunch or dinner.
If you like eggs then its perfect for you.

Not only delicious but protein, vitamins and minerals rich eggs makes it nutritious.

When it comes to great-tasting nutrition, broccoli is an all-star food with many health benefits. While low in calories, broccoli is rich in essential vitamins and minerals, in addition to fiber.
Researchers are studying the anti-cancer properties of Sulforaphane and have come to some interesting conclusions, although more research is needed.
And is a good source of beta-carotene. Broccoli contains vitamins B1, B2, B3, B6, iron, magnesium, potassium, and zinc too. It also provides fiber and is low in calories.
Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium, fiber. Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. Vitamin C is a powerful antioxidant and protects the body from damaging free radicals.
To read more about Broccoli nutrients click here.

And broccoli and eggs are great combo.

Why : Research shows that when you add a food containing a reasonable amount of vitamin D to a calcium-rich food, you absorb about 60% more of the calcium.

“Broccoli along with other green leafy veg are one of the richest plant-based sources of calcium, while eggs are one of nature’s best sources of vitamin D – a nutrient that is hard to get from food alone,” says Rob.
Source – Mirror

Recipe is very simple and easy. I don’t have cherry tomatoes so I quartered the tomatoes. If you have cherry tomatoes use them to make your dish more beautiful and attractive. I have used Indian spices but you can use any herbs or spices of your choice. You can also use capsicum or Bell peppers if you want.

Recipe

Broccoli – 1

Tomato – 5 small

Egg – 2 – 3

Onion – 2, finely chopped

Garlic – 3 – 4 cloves, minced

Green chilli – 1 – 2, chopped

Grated ginger – 1 teaspoon

Oil – 2 tablespoon

Cilantro or coriander leaves – handful, chopped

Cumin powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Method

1. Cut the broccoli into small florets.

2. Chop the tomatoes into 4 pieces. If you have cherry tomatoes make them half or use full.

3. Heat 1 tablespoon oil in a pan. Add broccoli florets and 1/4 teaspoon salt. Mix well.

4. Cover and cook on simmer. Stir in between. Fry till broccoli florets slightly changes it’s colour and becomes a bit tender. Remove from heat and keep aside. Don’t make the broccoli too soft.

5. Heat remaining 1 tablespoon oil. Add minced garlic and chopped onions. Fry till onions becomes translucent.

6. Add chopped green chilli and grated ginger.

7. When the onions becomes light brown add the tomatoes and saute for 1 minutes or till skin of the tomatoes begins to wrinkle. Tomatoes should not be mushy, just make slightly soft.

8. Add fried broccoli florets, chopped cilantro or coriander leaves, salt, cumin powder, coriander powder, turmeric powder and garam masala powder. Mix well.

8. Now make space in the middle of the pan with a spatula.

8. Break the eggs and drop in the middle of the pan.

9. Stir with a spatula and break the egg yolks.

10. Stir and mix the eggs with broccoli and tomatoes.

11. Stir continuously and cook for 2 minutes or till the eggs cooked completely.

12. Remove from heat. Serve hot with roti, paratha, puri naan or toasted bread.

Notes
1. You can use olive oil or any vegetable oil.
2. Use cherry tomatoes to make your dish more attractive.
3. You can use any herbs or spices of your choice.

4. Capsicum or Bell peppers can be used with broccoli.

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Eggs In Poppy Seeds And Tomato Gravy Or Dim Posto

Egg in poppy seeds or khas khas and tomato gravy or dim posto.
A delicious and easy to make egg dish. Dim posto is a very common dish of Bengali household. You don’t need much spices to make it.
Make a paste of poppy seeds or khas khas, green chilli and tomato, you need only salt and turmeric to make this delicious curry. I have used little kashmiri red chilli powder to add some colour, you can omit it if you want. Or you can grind 1/4 to 1/2 cup fresh grated coconut with poppy seeds and tomato to make narkol posto dim or coconut poppy seeds eggs.

You may like some more egg recipes in this blog.

1. Egg dal tadka

2. Bengal gram and steamed egg khichdi

3. Soya egg shami kabab

4. Korean egg fried rice

5. Kerala egg roast with potato

6. Egg korma

7. Potato stuffed egg enchilada

8. Piperade with Indian spices

10. Eggs with mustard and poppy seeds

11. Egg corn cottage cheese casserole

Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya.

Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month’s Alphabet is letter E.

Sharing an easy and quick yet delicious egg dish for letter E.

I didn’t use onion but you can add 1 thinly sliced onion. Fry the onion slices before adding ground paste. Or you can make it with only poppy seeds, green chilli, salt and turmeric powder if you want. 1/4 teaspoon onion seeds or kalonji can be added in oil as tempering or tadka. Sometimes I make it in this way.  And sometimes also add fresh coconut with poppy seeds  Try these ways for a change.

 

Recipe

Egg – 3 – 4, hard boiled

Poppy seeds or khas khas – 4 tablespoon

Hot water – 1/4 cup

Tomato – 1 large

Green chilli – 2

Mustard oil – 2 tablespoon + 1 teaspoon

Dry red chilli – 1, optional

Turmeric powder – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Salt to taste

Water – 1 cup

Method

1. Soak the poppy seeds or khas khas in 1/4 cup hot water for 1 hour.

2. Grind the soaked poppy seeds and green chilli. Add the tomato in the grinder and make a smooth paste of poppy seeds, green chilli and tomato.

3. Make some slits on hard boiled eggs with a knife and marinate with little salt and 1/4 teaspoon turmeric powder.

4. Heat 2 tablespoon oil in a pan. Fry the eggs from all the sides till light brown and remove from oil.

5. In the same oil add dry red chilli and poppy seeds, green chilli and tomato paste.

6. Add 1/4 teaspoon turmeric powder, kashmiri red chilli powder and saute till the mixture dried up completely.

7. Now add water and salt. Mix well.

8. When it starts to rolling boil slide the eggs. You can add 2 – 3 slit green chilli if you like your curry hot.

9. Cover and reduce the heat. Cook on low heat for 7 – 8 minutes.

10. Remove the cover and cook on high heat for 2 minutes or till you get the desired consistency of the gravy.

11. Add 1 teaspoon mustard oil for extra zing and mix well.

12. Remove from heat. Garnish with cilantro or coriander leaves. You can also garnish with slit green chilli.
Serve with steamed rice.

Notes

1. Thinly sliced onion can be added. Fry the onion slices before adding ground paste in the oil.
2. Tomato is optional. You can omit tomatoes and red chilli if you want. But with or without both taste great.

3. 1/4 teaspoon onion seeds or kalonji can be used for tempering or tadka.

4. You can also grind 1/4 to 1/2 fresh grated coconut with poppy seeds, green chilli and tomato to make narkol posto dim or coconut poppy seed eggs.

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Fish caldine

Fish caldine.
A lip-smacking Goan fish curry. Coconut based aromatic thick gravy. You can make it with any fleshy fish. I have made it with rohu fish, which is commonly available here.
According to Wikipedia “The rohu, rui, or roho labeo is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture.”

You may like two more fish recipes here.

Fish Kalia

Masor tenga

One of my reader Francis Dsouza gave me his mom’s recipe to try. I have made it for a small get together in my home. All the guests loved the taste of this fish caldine. Thanks a lot Francis Dsouza for this wonderful recipe.

I have made little changes as per my convenience. I have fried the fish pieces before adding in the curry. I didn’t add curry leaves. And instead of juice of spices I have used ground spices. Original recipe needs cumin coriander seeds but I have used powder. And loved the taste and aroma. But you can try the exact recipe if you want. I am sharing screen shots of recipe which Francis Dsouza shared with me.

To make this fish caldine you have to make a paste of coconut and spices. If you can prepare it earlier then you can make it in a jiffy.

Recipe

Fish pieces – 12

Coconut – 1 cup, grated

Tomato – 2 large, chopped

Onion – 1 large, finely sliced

Ginger – 1/2 inch piece

Garlic – 5 – 6 cloves

Cilantro or coriander leaves – handful

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 4

Poppy seeds or khas khas – 1 teaspoon

Nutmeg powder – a pinch

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/2 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Slit green chilli – 4

Mustard oil – 4 – 5 tablespoon

Salt to taste

Method

1. Marinate the fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

2. Grind coconut, cilantro, ginger, garlic, poppy seeds, nutmeg powder, cardamom, cinnamon, cloves and tomatoes altogether. If you want to make authentic caldine grind with water and drain the juice. I didn’t.

3. Heat oil in a wok or pan at smoking point.

4. Fry the fish pieces. Don’t overcrowded. Fry 3-4 pieces at time.

5. When fish pieces becomes light brown turn over and fry the other side. Fry all the pieces in this way and remove from oil.

6. In the same oil add sliced onion. You can add more oil if require.

7. When onion becomes brown add ground spices, turmeric powder, salt, cumin powder, coriander powder and black pepper powder.

8. Saute till oil leaves the sides.
Add water as require to make thick gravy.

9. When it starts to rolling boil add slit green chilli and fish pieces.
Mix and let it boil again.

10. Reduce the heat and cook on simmer for 10 – 12 minutes.

11. Taste and adjust the seasoning.
Remove from heat and garnish with chopped cilantro or coriander leaves and slit green chilli.

12. Serve with steamed rice, fried rice, jeera rice, pulao, roti, naan, puri or any bread.
Happy cooking.

 

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Lemon Rosemary Pasta

Pasta with rosemary, oregano, tomato and lemon.

Bored with white sauce pasta? Then try this lemony pasta this time.
Very delicious and aromatic pasta. Lemon and rosemary mixed flavour made it’s taste lip-smacking.

Lemony taste blend with rosemary, oregano and tomato makes the taste awesome.
I have used penne pasta but you can use elbow or any pasta. You can use Basil or any herb of your choice.

Recipe

Penne pasta – 110 gram, boiled

Tomato – 2

Garlic – 4-5

Onion – 1, thinly sliced

Grated ginger – 1 teaspoon

Salt – 1/2 teaspoon or to taste

Dried rosemary – 1 teaspoon

Oregano – 2 teaspoon

Lemon juice – 1 & 1/2 tablespoon

Lemon zest – 1/4 teaspoon

Black pepper powder – 1 teaspoon or to taste

Red chilli flakes – 1/2 teaspoon or to taste

Olive oil or butter – 3 – 4 tablespoon

Sliced almonds to garnish

Method

1. Grind the tomatoes with garlic.

2. Dry roast sliced almonds and keep aside.

3. Heat oil or butter in a pan. Add sliced onion.

4. When the onion starts to change it’s colour into light brown add grated ginger. Fry for few seconds.

5. Add ground tomatoes and garlic. Saute till oil leaves the sides and raw smell of garlic goes away.

6. Add rosemary, oregano, salt black pepper powder and chilli flakes. Saute for few seconds. You can little water from boiled pasta if you feel it too dry.

7. Add lemon juice and lemon zest. Mix well.

8. Add boiled pasta and toss till everything mixed and coated well. You can add little more water if require.

9. Taste and adjust the seasoning. Remove from heat.

10. Garnish with toasted sliced almonds. Serve hot.

Notes

1. You can use Basil or any herb of your choice.

2. Add black pepper and chilli flakes according to your taste.

3. You can use penne, elbow or any pasta.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Goan Dal Curry With Coconut And Kokum

Dal curry with coconut and kokum.
A delicious and flavourful dal from Goan cuisine.

Beautiful state Goa known as “Pearl of the Orient” and a “Tourist Paradise”. The state famous for it’s beaches.
Goan cuisine consists of regional foods popular in Goa, an Indian state located along India’s west coast on the shore of the Arabian Sea. Rice, seafood, coconut, vegetables, meat, pork and local spices are some of the main ingredients in Goan cuisine. The area is located in a tropical climate, which means that spices and flavors are intense. Use of kokum is another distinct feature. Goan food is considered incomplete without fish. It is similar to Malvani or Konkani cuisine.
To read more about Goa click here.

Among all the food this dal curry is my all time favourite.
You can get some more dal recipes here

1. Dal kanda or dry chana dal fry

2. Beetroot dal

3. Whole Masoor dal or red lentils

4. Dal palak

5. Assamese massor dal boror tenga

6. Sprouts sundal

7. Egg dal tadka

We don’t get kokum in local market. Earlier used tamarind paste instead of kokum. But this time my daughter gave me a packet of kokum from Pune.
If you don’t have kokum then you can use 2 teaspoon tamarind paste instead.
I didn’t use onion in the dal. If you want you can fry 1 sliced onion before adding coconut and tomato paste. Or you can grind 1 onion with coconut, chilli, ginger, garlic and tomato.

You can make it with any dal or lentil like moong or green gram, Masoor dal

or chana dal or Bengal gram.
Recipe is very simple and easy yet lip-smacking. Best accompany with your steamed rice or any bread.

Recipe

Toor dal or pigeon peas – 1 cup

Turmeric powder – 1/2 teaspoon

Salt to taste

Water – 2 & 1/2 cup + 1 cup

Kokum – 1 – 2 pieces

Cilantro or coriander leaves – 2 tablespoon, chopped

Ginger – 1/2 inch piece, chopped

Green chilli – 1 – 2, chopped

Fresh coconut – 1/2 cup, chopped

Tomato – 2, chopped

Garlic – 3 – 4 cloves

Cumin powder – 1 teaspoon

Oil – 2 tablespoon

Curry leaves – 12 – 15

Mustard seeds – 1/2 teaspoon

Cumin seeds – 1 teaspoon

Dry red chilli – 2, torn into 2 pieces

Hing or asafoetida – a pinch

Method

1. Clean and wash the toor dal or pigeon peas. Soak in water for 15 – 30 minutes.

2. Grind coconut pieces, green chilli, tomatoes, ginger and garlic. Make a smooth paste. You can add 1 onion if you want.

3. Boil the soaked dal with 2 & 1/2 cup water in pressure cooker for 3 – 4 whistle or till the dal becomes soft.

4. When the pressure cooker cool down, open the lid.
Add kokum pieces and 2 tablespoon chopped cilantro or coriander leaves. Mix and keep aside.

5. Heat 1 tablespoon oil in a pan.
Add the ground paste and cumin powder.

6. Saute till the mixture dried up and smell of raw garlic goes away, add it to the dal.

7. Mix well. Add 1 cup water.
When it starts to rolling boil simmer the heat.

8. Cook on low heat for 5 – 6 minutes.
Stir in between to avoid sticking at the bottom of the pan.

9. Taste and adjust salt if require. You can add little more water if require. But don’t make the dal runny. It should be thick.

10.Switch off the heat.

11. Now heat 1 tablespoon oil or ghee in a small pan.

12. Add mustard seeds. Let them splutter now add cumin seeds.

13. When the seeds starts to splutter add dry red chilli and curry leaves.
Add hing or asafoetida and mix.

14. Add this tempering in the dal.
Mix well. Garnish with chopped cilantro or coriander leaves.

15. Serve hot with steamed rice, roti, paratha, puri, naan or any bread.

Notes

1. You can use moong, masoor, chana or any dal instead of toor dal.

2. If you don’t have kokum use 1 – 2 teaspoon tamarind paste instead.

3. Use chilli according to your taste.

Sending this post to ‘My Legume Love Affair’ hosted by

Cook with Renu 

http://thewellseasonedcook.blogspot.com/?m=1
and
https://foodandspice.blogspot.com/?m=1

received_2146053782390536.jpeg
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If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Kadala Curry Or Black Chickpea Curry

Kadala curry or black chickpea curry from Kerala cuisine.
A very flavourful and spicy curry. Freshly ground Kerala garam masala and coconut made the curry lip-smacking.
Beautiful state Kerala known as ‘God’s own Country’ or land of spices.
According to Wikipedia The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.

Kerala is known as the “Land of Spices” because it traded spices with Europe as well as with many ancient civilizations with the oldest historical records of the Sumerians from 3000 BCE.

I have shared two more black chickpea recipes here.

Black chickpea kabab

Paneer kala chana kofta curry

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Kerala cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is Sujitha Ruban who blog at

http://sujithaeasycooking.com.
Sujitha Ruban gave me two flavourful ingredients Mace and fennel seeds and I gave her banana and ginger powder. Check out her blog for the recipe she shared with these ingredients.

I made this kadala curry or black chickpea curry from Kerala cuisine with those aromatic ingredients.
Black chickpeas, also known as Bengal grams, Garbanzo beans or ‘kala chana’ belong to the ‘desi’ variety and have a much higher fiber content and lower glycemic index. Being an extremely versatile legume, it is widely used in a variety of Middle Eastern and Indian dishes like falafels, hummus and curries as well as salads, soups and stews or even as a quick snack. In addition to their delicious nut like taste and buttery texture, black chickpeas are extremely beneficial for health.

Being low in fat, high in dietary fiber and rich in vitamins and minerals, black chickpeas can indeed be a healthy addition to your diet. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. The health benefits of black chickpeas are as follows.

Aids in Weight Loss: …
Cardiovascular Benefits: …
Lowers Cholesterol: …
Stabilizes Blood Sugar and Low Glycemic Index (GI): …
Prevention of Diabetes: …
Great Source of Iron: …
Good Source of Protein for Vegetarians: …
Beneficial for Women:
Source

Now coming to the recipe. You will love this flavourful curry. And all the flavour comes from aromatic Kerala garam masala. If you have Kerala garam masala ready in your pantry then you can use 1 teaspoon of it. I have used kashmiri red chilli powder to bring some colour in the curry.

Recipe

Kala chana or black chickpeas – 1 cup

Water – 2 & 1/2 cup

Onion – 2, chopped

Green chilli – 1-2 finely chopped

Curry leaves – 12 – 13

Ginger – 1 inch piece

Tomato – 2 small

Coconut – 1/2 cup heaped, grated or finely chopped

Coriander powder – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1/4 teaspoon

Mustard Seeds – 1/2 teaspoon

Salt to taste

Coconut oil – 2 – 3 tablespoon

Water – 1 cup

Fennel seeds or sounf – 1/2 teaspoon

Mace – 2 blades

Cloves – 2 – 3

Green cardamom – 2

Star anise – a small piece

Cinnamon – 1 inch piece

Nutmeg – a pinch

Method

1. Wash and soak the kala chana or black chickpeas in sufficient water overnight.

2. Boil the soaked chickpeas with 2 & 1/2 cup water in pressure cooker for 7 – 8 whistle or till chickpeas becomes soft.

3. Lightly dry roast fennel seeds or sounf, mace, cloves, green cardamom, star anise, cinnamon and grated nutmeg. Roast lightly till fragrant. Don’t overdo.

4. Let the spices cool down. And grind into fine powder.

5. Grind the coconut. Add water as require to make a smooth paste.

6. Grind tomato and ginger. You can use chopped tomato and grated ginger. But I like smooth paste so ground altogether.

7. Heat oil in a pan.
Add mustard seeds or rai and let them splutter.

8. Now add curry leaves, chopped onion and green chilli.

9. Fry till onions becomes light brown.
Add tomato and ginger paste or grated ginger and chopped tomato.
Saute till the tomatoes becomes mushy.

10. Add coconut paste, coriander powder, turmeric powder, red chilli, black pepper powder and dry roasted and ground fennel seeds, mace, cloves, green cardamom, star anise, cinnamon and nutmeg.

11. Saute till everything dried up.
Add boiled black chickpea or kala chana and salt. Mix well. Saute for a minute.

12. Add 1 cup water. Or you can add 1/2 cup more water if you want more gravy.

13. Let it boil. Now cook on simmer for 12 – 15 minutes. Stir occasionally.

14. Taste and adjust the seasoning. Remove from heat.

15. Take out 3 – 4 tablespoon chickpeas and mash well with a spoon and add in the gravy if you want your gravy thick.

16. Garnish with grated coconut and serve hot.

Note

If you want you can also add garlic to the curry. Grind garlic cloves with tomato and ginger.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

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