You might need to buy:
- curry leaves
- mustard seeds
- oil
- coriander leaves for garnish
- For the wet masala:
- grated coconut
- small piece ginger
- coriander leaves
- green chillis
- For the dry masala:
- poppy seeds
- coriander seeds
- 1″ cinnamon stick
- tbsps roasted channa dal
You might need to buy:
- 2. Onion finely chopped - 2
- 3. Tomato finely chopped - 2
- 4. Hing
- 5. Salt to taste
- 6. Turmeric Powder
- 7. Water - Little
- 8. Lemon/Lime Juice 2 tsps
- * Boil vegetables with little salt and turmeric and keep it aside.
- Ingredients for paste:
- 1. Channa dal - 1 tsp
- 2. Chutney Dal - 1/2 tsp
- 3. Coriander seeds - 2 tsps
- 4. Cloves - 2
- 5. Cinnamon stick small piece
- 7. Dry Red Chillies
- 8. Pepper Corns few
- 9. Jeera - 1/4 tsp
- 10. Oil - 1 tsp
- Ingredients for Tempering
- 1. Mustard seeds
- 2. Urad dal
- 3. Curry leaves
- 4. Oil 2 tablespoons
You might need to buy:
- Grind 1/2 cup coconut,
- green chillies,
- cilantro,
- mint leaves,
- Curry leaves,
- raw rice,
- small Garlic,
- salt,
- 1" cinnamon,
- cloves,
- soaked poppy seeds,
You might need to buy:
- inch Cinnamon Stick
- For Ground Masala:
- Curry Leaves
- Oil
- Big pinch of Hing/Asafoetida
- Mustard Seeds
- Turmeric Powder
- Flat Beans
- French Beans
- Avarekaalu/Tuvar Lilva
- Cauliflower Florets
- Cardamom pods
- Coriander Seeds
- Jeera/Cumin Seeds
- Poppy Seeds
You might need to buy:
- onion grated
- flakes garlic grated
- curry leaves
- coriander leaves finely chopped
- red chilli powder
- turmeric powder
- garam masala powder
- asafoetida powder
- sugar
- each cumin & mustard seeds
- oil
You might need to buy:
- brinjals
- curd
- chilli powder
- ginger-garlic paste
- coriander powder
- garam masala powder
- turmeric powder
- cummin powder
- ghee
- For the garnish:
- onion - sliced
- cashewnuts
- raisins
You might need to buy:
- Brinjal - 3 medium
- Potatoes - 2 medium
- Onions - 1 big
- Tomatoes - 2 medium
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder a pinch
- Oil - 2 tsp
- Coriander leaves
- Curry leaves
- Mustard + Urud dal
You might need to buy:
- Make Masala Vada and keep it aside.
- For the Ground Masala
- Fennal Seeds / Sauf - 1/2 tsp
- Whole Coriander - 1 tsp
- Poppy Seeds / Gasa gasa - 1 tsp
- Cumin Seeds / Jeera - 1/4 tsp
- Green chiili - 5 medium
- Cashew nuts- 5 whole
- Fried gram - 1 tsp
- Other ingredients
- Shallot / Small Onions - 1/2 cup
- Ginger Garlic paste - 1 /4 tsp
- Oil - 2 tsp
You might need to buy:
- Masala Vada
- Onion - 1 big
- Green Chilli - 2
- Red Chilli - 2
- Coriander leaves - as desired
- Fennel Seeds - 1 tsp
- Curry leaves few
- Oil for deep frying
- Vada Curry
- Coarse paste
- Onions - 2 medium
- Green chilies - 2 medium
- Ginger. grated - 2"
- For the sauce
- Bay leaf - 1 long
- - 2
- Cinnamon - 2"
- Fennel Seeds - 1/4 tsp
- Cumin Seeds - 1/4 tsp
- Oil - 2 tsp
- Coconut Milk - 3/4 cup
- Red chili powder - 1/2 tsp
- Coriander powder - 1/2 tsp
- Turmeric powder a pinch
- Coriander leaves for garnich.
ready in about 40 minutes;
serves 4
You might need to buy:
- ginger garlic Paste
- generous pinch of kasuri methi / dried fenugreek leaves
- garam masala
- -1 tsp red chilli powder
- turmeric powder
- amchur / dry mango powder
- coriander powder / malli podi
- oil
- For Tempering:
- Mustard Seeds
- Jeera/Cumin Seeds
- Urad Dal/Split Black Lentils
- Hing/Asafoetida
- Curry Leaves
- Oil