Capsicum phodo with bhajja pitto
Take
equal quantities of Chana dal, udid dal and coriander seeds. Red
chillies as per your spice requirements. Roast each item separately
with or without adding oil. Roast red chillies with a spoon of oil.
Powder them coarsely in mixer. Store in air tight container. You make in
a lot n store it or make it freshly.
METHOD:
Can made phodos of capsicum, brinjals, brinned tender mangoes, recipe goes this way....
Chop reqd veggies. Heat oil, add mustard seeds, then add chopped veggies n slit green chillies. Then add turmeric powder n salt. You can cook by adding water or by adding little water. Then open the lid n add remove from flame n add asafoetida powder n coconut oil on the top. Mix properly m keep covered to retain the flavour.
Adjust green chillies as per spice requirements.. Try it... It's amazing...
Chop reqd veggies. Heat oil, add mustard seeds, then add chopped veggies n slit green chillies. Then add turmeric powder n salt. You can cook by adding water or by adding little water. Then open the lid n add remove from flame n add asafoetida powder n coconut oil on the top. Mix properly m keep covered to retain the flavour.
Adjust green chillies as per spice requirements.. Try it... It's amazing...
No comments:
Post a Comment