Guest guest Report post Posted December 9, 2007 Chawli Ki Sabzi 2/3 cup black eyed beans (soak for 2 hours in water) 1 stalk curry leaves 1 tsp. coriander leaves finely chopped 1 tsp. red chilli powder 3/4 tsp. dhania (coriander seeds) powder 3/4 tsp. amchoor powder or juice of 1/2 lemon 1/4 tsp. turmeric powder 1/2 tsp. wheat flour 1/2 tsp. mustard seeds 1/2 tsp. cumin seeds 3 pinches asafoetida salt to taste 1 tbsp. ghee Add plenty of water and pressure cook chawli beans till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside. Mix all dry masala and salt in 1/2 cup water. Heat ghee in heavy saucepan. Add seeds, curry leaves, asafoetida. Allow to splutter. Add masala mixture, cooked beans, 1/4 cup water, and mix well. Bring to boil, reduce heat, simmer covered for 3 to 4 minutes. When almost all water evaporates, sprinkle flour, mix and remove from fire. Cover and keep aside for 2 to 3 minutes. Pour into serving dish, garnish with chopped coriander, and offer hot. ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Share this post Link to post Share on other sites
