3 tablespoons ghee or oil
1 cup semolina
1 teaspoon each of mustard and cumin seeds
1 sprig curry leaves
1 teaspoon ginger chopped
2 green chillies slit / chopped
2 onions sliced finely
1 large tomato chopped
2 teaspoons coriander leaves
2 cups hot water
salt to taste
A few fried cashew nuts to garnish
Heat 1 teaspoons ghee or oil in a pan. Fry semolina, stirring continuously, to a golden color on medium heat for about 2 or 3 minutes. Keep aside. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft. Add the chopped tomatoes and simmer for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt. Add the hot water to this and then mix in the roasted semolina and salt. Mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashew nuts, grated coconut and finely chopped coriander leaves
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