TRUELY TRADITIONAL AMCHIGELE DISH PRESENTED IN A MODERN WAY
Clean n Cut capsicums like baskets n keep. In little oil fry two tsp coriander seeds, then 4-5 small red chillies, 5-6 long red ghaati mirsaang or chillies. Grind this coarsely with half grated coconut and small ball of tamarind and salt for the dish. Heat two tbsp coconut oil.. When hot add two spoons mustard seeds..few method seeds..one Chopped onion.. Fry the onion till lightgolden.. Meanwhile. Fill the capsicums with the ground Masala. Once the onions r light golden Carefully place the filled capsicums in the fried onions. Add lil maybe quarter cup water in the mixer n pour carefully outside the capsicum. Cover n cook till capsicum gets cooked
BARLELI DONNEMIRSANGI SAGLE
INGREDIENTS :
Capsicum
2 tsp coriander seeds
4-5 small red chillies
5-6 long red ghaati mirsang (red chilli)
Coconut grated 1 cup
2 tsp Mustard Seeds
1 Chopped Onion
METHOD :
Clean n Cut capsicums like baskets n keep. In little oil fry two tsp coriander seeds, then 4-5 small red chillies, 5-6 long red ghaati mirsaang or chillies. Grind this coarsely with half grated coconut and small ball of tamarind and salt for the dish. Heat two tbsp coconut oil.. When hot add two spoons mustard seeds..few method seeds..one Chopped onion.. Fry the onion till lightgolden.. Meanwhile. Fill the capsicums with the ground Masala. Once the onions r light golden Carefully place the filled capsicums in the fried onions. Add lil maybe quarter cup water in the mixer n pour carefully outside the capsicum. Cover n cook till capsicum gets cooked
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