Vangi Bhaji Recipe | HungryForever

Bharli Vaangi is simple and easy dry curry from maharashtra made with eggplants, spices and ground peanuts.Vangi Bhaji is an all-time favourite sabzi.

INGREDIENTS

• 300 gms eggplants
• 1 tsp tamrind soaked in warm water
• 2 tsp kala masala
• 2 tbsp Peanuts
• 1 tbsp Grated coconut
• 1 tbsp jiggery powder
• ½ tsp red chilli powder
• coriander leaves for garnish
• 2 tbsp Oil
• ½ tsp Mustard seeds
• ½ tsp Turmeric powder
• ¼ tsp Hing

INSTRUCTIONS

1. Cut the eggplants into medium sized chunks.
2. Soak them in salted water for twenty minutes.
3. Squeeze the tamarind pulp from the soaked tamarind.
4. Roast the peanuts on a medium flame until they begin golden.
5. Allow the peanuts to cook and then grind them into a fine powder.
6. Heat the oil in a pan.
7. Add the mustard seeds to the hot oil and allow them to crackle.
8. Then add the hing and turmeric powder and stir.
9. Add the eggplants and tamarind pulp to the pan and stir well.
10. Cover the pan and allow the mixture to simmer for five minutes, stirring occasionally.
11. After five minutes add the chili powder, masala, jiggery and salt and sitr well.
12. Pour in half a cup of water and allow the eggplants to cook until salt.
13. Finally, add the peanut powder and sauté for 2 minutes.
14. Remove the mixture from the stove and stir in the coconut and coriander leaves.

Recipe Link: https://www.hungryforever.com/recipe/vangi-bhaji-recipe/

Potato Peas Kurma Recipe | HungryForever

Potato Peas (Pattani) Kurma is a homely recipe and not like the restaurant ones goes well with chapathi, rotis, pooris or even steamed rice.

INGREDIENTS

• 1 cup peas
• 2 potatoes diced
• 1 onion finely chopped
• 1 tsp coriander powder
• 2 tsp fennel powder
• ½ tsp Turmeric powder
• 1 Bay Leaf
• 3 Cloves
• 1 inch cinnamon stick
• 2 cups Water
• 3 tbsp Oil
• Salt ad required
• leaves Coriander for garnish

To grind

• 2 tsp Poppy seeds
• 2 tbsp Fresh Coconut
• ½ inch Ginger
• 3 Kashmiri red chillies
• 7 whole cashews

INSTRUCTIONS

1. Soak the red chillies and cashews in hot water for twenty minutes.
2. Drain the cashews and red chillies and grind them, the coconut, poppy seeds, and ginger with a little water to make a smooth paste.
3. Fry the whole spices in the three tablespoons of oil until fragrant.
4. Sauté the onions until golden.
5. Add the ground paste and fry for three to four minutes.
6. Add the spice powders and stir well.
7. Then, add the peas, potatoes, salt and stir.
8. Pour in the water, stir and pressure cook for three whistles on a high flame.
9. After three whistles, allow the steam to escape and garnish with coriander leaves.

Recipe Link: https://www.hungryforever.com/potato-peas-kurma-recipe/

Idli Cooker Online at Best Prices In India | HungryForever

Idli is one of the most popular breakfasts in south India especially in Tamil Nadu, where people have it on regular basis. we’re offered with so many choices that figuring out the top Idli maker for your home read more 

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