I saw the recipe of this dish in one of the Kannada TV shows. In the ariginal recipe, something called as Karbuja seeds was used for this. I have no idea what is it called in English, it is not even a very common spice, so instead of that I had some cashew nuts in my pantry. So I used them. Actually Karbuja seeds were used to give thickness to the gravy. So when I tried it with Cashew nuts, the dish came out well.
Ingredients: Methi leaves(Chopped) 1 cup Onion 1 Tomato 1 Potato 2 Oil/ghee 1 tbl spn Coconut(Grated) 1 cup Cashew nuts 1 tea spn Ginger 2†piece Garlic 2-3 Garam masala 1 tea spn Chilli powder 1 tea spn Turmeric a pinch Coriander leaves 4-5 strands Salt
Method: Cut the potatoes in cubes and fry them in ghee/oil till they turn golden brown in color. Keep aside. Grind together coconut, ginger, garlic and turmeric. Fry onions in remaining oil/ghee till they turn slightly brownish in color. Add methi leaves and fry for 5 minutes. Add the ground masala, chilli powder, chopped tomato and salt. Cook for some time. Then add the fried potatoes and cook until potatoes are completely cooked. Add the cashew paste. Garnish with coriander leaves. Serve hot with chapathi or rice.
Serves : 4 Preparation time : 15-20 min
I guess this is a Andhra dish, its called Pesarattu(I got it from a Tamil friend). I got this in some book. Tried it and it came out very nice. I prefer this with tomato chutney.
Ingredients: Rice 1 cup Moong daal 1 cup Onion 1 large Ginger 2†piece Green chillies 2-3 Coriander leaves 2-3 strands Cumin seeds (Jeera) 1 tea spn
Method: Soak rice and moong daal overnight. Grind with ginger, chillies, coriander leaves and salt. Add finely chopped onion and jeera. Make dosa. Serve hot with tomato chutney.
Serves : 5 Preparation time : 10min
