Monday, November 10, 2014

Bohnen breite Poriyal/Ajathno/Dry Curry

Serves: 3
  • 300-350 gms of Bohnen breite
  • 1 green chili chopped
  • 1 tsp urad dal
  • 1/2 tsp mustard
  • 10-12 curry leaves/kadi patta
  • a pinch of turmeric/haldi
  • 1 tsp of jeera powder /jeera
  • 2-3 tbsp oil
  • 3-4 tbsp fresh grated coconut/kokos raspeln
  • salt as required
How to Prepare ?
  1. rinse and chop the Bohnen breite into small pieces. 
  2. Prepare the seasoning ,heat the oil in a pan , add mustard seeds , urad dal  and channa dal .fry till the mustard seed pops out , now add curry leaves and green chilly. ( be careful ...make sure that you don't burn these !! )
  3. Now add chopped Bohnen breite, turmeric powder and fry it for 2 mins with a continuous stir. Close the lid and cook for 10-15 mins  till the vegetable cooks completely. Keep checking the pan in between and add little water if required.
  4. At the end add salt , jeera powder and grated coconut/kokos raspeln and give a nice stir and switch off the flame.  ( Instead of kokos powder +jeera powder , you can grind jeera and grated coconut together coarsely and add .This gives a better taste).
  5. This goes well with Rice and Rasam. Specially my son loves to have this with hot rice and ghee :-).

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