Ingredients:
- Snake guard - 1 large / 2 cups chopped
- Onions - 1 large
- Milk - 1 cup
- Coriander - 1/4 cup finely chopped
- Chilli powder (optional) - 1/2 tsp
- Turmeric - a pinch
- Salt - To taste
For tempering (Popu):
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1tsp
- Chana dal - 1/2 tsp
- Dried red chillies - 3 no's
- Green chillies - 3 no's
- Jeera - 1/2tsp
- Hing - a pinch
Method:
- Clean the snake guard with water, peel the skin off, deseed and chop in to small slices or pieces.
- Heat oil in a frying pan/kadai, add tempering ingredients one by one and saute them for a minute. when dals in tempering turns golden add onions to it and saute till onions become light golden.
- Add chopped/sliced snack guard pieces, salt, turmeric and saute them. Cover it with lid and let them cook till the veggies are half cooked.
- Then add milk to it and again close the kadai with lid. Saute with regular intervals and let the snake guard pieces cook completely. I added red chilli powder also as my added chillies are not spicy enough.
- Once the milk is completely evaporated take the curry in to a serving bowl. Garnish with coriander and serve hot with rice.
I would love to see your comments on this recipe, and if you have any ideas or suggestions to make it better - or any doubts - please feel free to mention them in the comments box below. I will definitely do my best to help!
Keep Watching .........Keep Cooking
Have a great day........ Bye......
- Vydehi
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