1/2 kg bhendekai
2 medium size onions( cut to cubes)
1 tsp mustard seeds
5/6 curry leaves
1 cup grated fresh coconut
8-10 red dry chillies(roasted)(as per ur spice requirement)
Small piece of tamarind
1/2 tsp methi seeds
2 tbsp coriander seeds
Coconut oil 3-4 tbsp+ 1 tsp
Small piece jaggery( optional)
Salt
Wash bhendekai n wipe with a clean cloth. Cut to bite size piece( abt 1/2"). Keep aside
In a small thick kadai, heat 1tsp coconut oil over medium flame.
Add methi seeds n saute briefly, then add coriander, lower the flame n roast until it gives out aroma.Switch off n keep aside.
Grind grated coconut+red dry chillies+tamarind+1/4 cup water to a coarse semi- dry paste(try not to add much water)
When almost done add roasted methi seeds n coriander n grind for 2 more minutes. Masala is ready.
In a large kadai, heat 3-4 tbsp coconut oil, add mustard seeds, wen crackles, add curry leaves. Saute briefly.
Add onions and fry till transparent on medium flame.
Add bhendekai and little salt, cover n cook on a low flame.
Stir occasionally.
When the vegetable is cooked add masala jaggery n salt(if required) mix well.
Cover n cook for 3 minutes.
Serve hot as side dish.
Note- u can follow the recipe without onions also.
Also u can prepare this with gulla n brinjal.
2 medium size onions( cut to cubes)
1 tsp mustard seeds
5/6 curry leaves
1 cup grated fresh coconut
8-10 red dry chillies(roasted)(as per ur spice requirement)
Small piece of tamarind
1/2 tsp methi seeds
2 tbsp coriander seeds
Coconut oil 3-4 tbsp+ 1 tsp
Small piece jaggery( optional)
Salt
Wash bhendekai n wipe with a clean cloth. Cut to bite size piece( abt 1/2"). Keep aside
In a small thick kadai, heat 1tsp coconut oil over medium flame.
Add methi seeds n saute briefly, then add coriander, lower the flame n roast until it gives out aroma.Switch off n keep aside.
Grind grated coconut+red dry chillies+tamarind+1/4 cup water to a coarse semi- dry paste(try not to add much water)
When almost done add roasted methi seeds n coriander n grind for 2 more minutes. Masala is ready.
In a large kadai, heat 3-4 tbsp coconut oil, add mustard seeds, wen crackles, add curry leaves. Saute briefly.
Add onions and fry till transparent on medium flame.
Add bhendekai and little salt, cover n cook on a low flame.
Stir occasionally.
When the vegetable is cooked add masala jaggery n salt(if required) mix well.
Cover n cook for 3 minutes.
Serve hot as side dish.
Note- u can follow the recipe without onions also.
Also u can prepare this with gulla n brinjal.
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