This my 101st post and it had to be something unique, and after a brief spell of disappearance i want to give you foodies an absolute delight and something not made at all households. My mother in law's special recipe and it definitely is my hubby's as well. And i'm very much sure that most of you will also love it.
Hithkida avarekalu can be made my soaking avarekalu in water for about 7-8 hours and then removing their skin from the seeds. You can sprout this as well.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
1. Hithkida avarekalu 200gms
2. White brinjals 3-4nos
3. Potatoes 2-3nos
4. Toor dal 1 cup
5. Bisi bele bhath powder 3-4tsp
6. Oil 2tsp
7. Mustard seeds 1tsp
8. Salt
9. Tamarind a lemon size
10. Curry leaves a few
11. Water
12. Fresh grated coconut 1/4 cup
13. Dry coconut 1/4 cup
Method:
1. Cook the avarekalu along with potatoes and toor dal in a pressure cooker.
2. Slit the brinjals lengthwise and cook them as well.
3. Once done mix both in a vessel and add 3tsp's of bisi bele bhath powder and salt to taste and cook them till raw smell of the powder is gone.
4. Now squeeze the tamarind pulp and cook for 2-3 minutes.
5. Grind the fresh and dry coconut along with 1tsp of bisi bele bhath powder. Add the grind paste to the gravy.
6. Let it simmer for about 4-5 minutes.
7. Heat oil and make seasoning of mustard seeds and curry leaves.
8. Serve hot with chapathi, dosa or even rice.
Hithkida avarekalu can be made my soaking avarekalu in water for about 7-8 hours and then removing their skin from the seeds. You can sprout this as well.
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
1. Hithkida avarekalu 200gms
2. White brinjals 3-4nos
3. Potatoes 2-3nos
4. Toor dal 1 cup
5. Bisi bele bhath powder 3-4tsp
6. Oil 2tsp
7. Mustard seeds 1tsp
8. Salt
9. Tamarind a lemon size
10. Curry leaves a few
11. Water
12. Fresh grated coconut 1/4 cup
13. Dry coconut 1/4 cup
Method:
1. Cook the avarekalu along with potatoes and toor dal in a pressure cooker.
2. Slit the brinjals lengthwise and cook them as well.
3. Once done mix both in a vessel and add 3tsp's of bisi bele bhath powder and salt to taste and cook them till raw smell of the powder is gone.
4. Now squeeze the tamarind pulp and cook for 2-3 minutes.
5. Grind the fresh and dry coconut along with 1tsp of bisi bele bhath powder. Add the grind paste to the gravy.
6. Let it simmer for about 4-5 minutes.
7. Heat oil and make seasoning of mustard seeds and curry leaves.
8. Serve hot with chapathi, dosa or even rice.
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