Credits: indianfoodforever
Img credits: pak101.com
Ingredients:
11/4 cup Cornmeal / Cornstarch (Makai Ka
Atta)
2 tblsp flaked Coconut (Nariyal)
4-5 dried Green Peppers
2 tsp roasted and coarsely ground Sesame seeds (Til)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil
2 tblsp flaked Coconut (Nariyal)
4-5 dried Green Peppers
2 tsp roasted and coarsely ground Sesame seeds (Til)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch of Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil
Method:
· Dry-Roast the cornmeal on low heat till
golden.
· Heat the oil in a pan and add mustard seeds,
allow them to pop.
· Add asafoetida, curry leaves, turmeric,
coriander, cayenne powders and salt.
· Stir for a minute and add peppers.
· Mix well, add little water and cook the
vegetable is done but crisp.
· Now add cornmeal, coconut, lemon juice
and sesame seeds and mix well.
· Cook until the flour has absorbed all
the liquid.
· Serve hot.
Learn & Watch:
