Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.
Ingredients:
Whole moong/ hesarubele - 1.5 cups
Methi (fresh)- 1 big bunch, washed, keep the tender stem and leaves.
Fry in minimal oil, until aromatic and grind :
Onion -1 large
Garlic -4 or 5 pods
Red chilies - 8 to 10 or per taste
Pepper - about 2 tsp
Jeera - 1.5 tbsp
Coriander - 1 bunch
Tamarind - a small ball of tamarind / what you are used to.
Cook the moong along with methi leaves in a cooker or pan, without pressure. The beans need to maintain their shape. Add a lot of water while cooking, the water is used for sambar.
Once the beans are tender , add about half cup of the beans + methi leaves to the paste you made earlier, add the tamarind(whole) , salt per taste and grind to fine paste
Strain the methi + moong , separating the water. Add tadka with chillies, add the moong methi mixture, add salt and the subzi is ready.
In your pan/ cooker , add tadka, then add the paste from mixer. Keep low flame and cook the mixture a minute. Add the water you strained earlier. Boil until any raw smell from the masala is gone. Adjust salt per taste.
Courtesy: Sumana Gopalakrishna, Bengaluru girl (as sent to Sowmya Mani, Bangalore)
Ingredients:
Whole moong/ hesarubele - 1.5 cups
Methi (fresh)- 1 big bunch, washed, keep the tender stem and leaves.
Fry in minimal oil, until aromatic and grind :
Onion -1 large
Garlic -4 or 5 pods
Red chilies - 8 to 10 or per taste
Pepper - about 2 tsp
Jeera - 1.5 tbsp
Coriander - 1 bunch
Tamarind - a small ball of tamarind / what you are used to.
Cook the moong along with methi leaves in a cooker or pan, without pressure. The beans need to maintain their shape. Add a lot of water while cooking, the water is used for sambar.
Once the beans are tender , add about half cup of the beans + methi leaves to the paste you made earlier, add the tamarind(whole) , salt per taste and grind to fine paste
Strain the methi + moong , separating the water. Add tadka with chillies, add the moong methi mixture, add salt and the subzi is ready.
In your pan/ cooker , add tadka, then add the paste from mixer. Keep low flame and cook the mixture a minute. Add the water you strained earlier. Boil until any raw smell from the masala is gone. Adjust salt per taste.
Courtesy: Sumana Gopalakrishna, Bengaluru girl (as sent to Sowmya Mani, Bangalore)
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