MATKA CURRY:
METHOD OF COOKING
Greens: Potato, Onion, Brinjal, Tomato, Garlic, Crimson & Inexperienced chilies
Spices Used: Turmeric, salt, pink chilly, cumin seeds, coriander and cumin powder, Hing, jaggery
Prepared Made masala: Kitchen king masala
Vessels Used: Frying pan for deep fry dimension medium to huge, Clay pot sufficiently big to place all greens
Inexperienced banana leaf
Stuffing Masala: Besan or gram flour, Dhaniya leaves contemporary and clear, Salt, Garlic
Besan Prepared: Warmth enough oil in kadai, add cumin seeds, add besan flour into oil, add pink chilly powder, cumin powder, salt, fry for someday, switch into plate, add jaggery, combine properly.
1. Crush garlic pods into paste, add this in besan flour, add chopped dhaniya leaves, salt.
2. Knead this combination into dough
3. Clear and wash greens used for stuffing masala potato, onion, chillies, brinjal
4. Peel onion pores and skin, retain entire form of potato, onion, brinjal.
5. Slit lengthwise at aspect every vegetable with out breaking.
6. Stuff into every vegetable the masala.
7. In earthen pot place banana leaf at backside, one after the other place stuffed greens, add water to steam.
8. Cook dinner in steam for 20 mts, examine if its cooked.
9. When performed take away from range the vegetable, switch into vessel.
Serve together with rice, dal in banana leaf
Gravy:
1. Chop onions, tomato finely hold apart.
2. In kadai add enough oil, add onion fry, add turmeric, pink chily powder, salt, fry for jiffy, add tomatoes hold frying them for five mts, add water cook dinner till gravy thickens.
3. Add the cooked, stuffed vegetable into this gravy combination and cook dinner for a while
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