MARATHI STYLE PAVTA BHAJI BY YOGITA KAMATH

MARATHI STYLE PAVTA BHAJI

INGREDIENTS:

¼ Kg Waal (Pavta) soaked and sprouted
1tsp Mustard seeds
3 Onions medium sized
2 large Tomatoes
6-8 Garlic cloves
½ inch Ginger
½ tsp Turmeric
2 tsp Coriander powder
1 tsp Chilly powder
1 tsp Garam Masala
1 tsp mix masala or kitchen king masala
1 cup chopped coriander leaves
1 pinch hing (asafoetida)

For ground masala:½ grated coconut (sauted)
½ cup coriander leaves
3-4 chillies
6-8 garlic cloves
½ inch Ginger
Grind together

METHOD:

Heat oil in a pan. Add mustard seeds and cook till they splutter. Add crushed ginger and garlic and chopped onions. Once the onions have turned transparent add hing and turmeric powder followed by chopped tomatoes. Cook till the tomatoes are almost done and add the remaining dry masalas followed by the ground wet masala paste. Stir in the sprouts and cook with the lid on. Keep some water on the lid which retains moisture in the gravy. You can pour in the same water into the pan once hot. Add salt to taste and sprinkle finely chopped coriander leaves once done.