I did not know what to do with so much of spring onions at home.Moreover was not interested to make chinese dishes too.So I tried this recipe which was a great combination with molagootal and pongal.Try it out and let me know about it!!!Happy cooking...:-)This recipe serves two.
Ingredients:
=========
- Spring onions - 2 bunches( 15 )
- Tomato - 2 medium
- capsicum - 1 small
- tamarind juice extract - 6 tablespoon
- jaggery - 1 tablespoon
- sambar powder - 1 tablespoon
- turmeric powder - a pinch
- salt to taste
- coconut,shredded - 3 to 4 tablespoon
- coriander leaves chopped- 1 tablespoon
- oil - 1 tablespoon
- mustard seeds .- 1 teaspoon
- urad dal - 1 teaspoon
- asafoetida - a pinch
Method:
======
- Chop spring onions,tomatoes and capsicum finely.
- Heat a kadai,add oil and mustard seeds.
- When it splutters,add urad dal,asafoetida and saute till they turn brown.
- Add spring onions(bulb as well the greens) and capsicum and saute for 10 sec.They get cooked in no time.
- Add tomatoes and saute for a min.
- Add sambar powder,jaggery,tamarind juice,salt and saute till it gets slightly thick consistency.
- Adjust the spices if you feel like,after tasting.
- Switch off.Garnish with shredded coconut,greens of spring onion and coriander leaves.
Serve hot with molagootal or ven pongal.
No comments:
Post a Comment