| By : Heena ( Posted on :26 Feb, 2007 ) | Total Views : 384 | Previous | Next |
Ingredients
11/4 cup Cornmeal / Cornstarch (Makai Ka Atta)
2 tblsp flaked Coconut (Nariyal)
4-5 dried Green Peppers
2 tsp roasted and coarsely ground Sesame seeds (Til)
1 tsp Black Mustard seeds (Rai/Sarson)
Few Curry Leaves (Kari Patta)
1 tsp Turmeric Powder (Haldi)
1 tsp Cayenne Powder
1 tsp Coriander Powder (Dhania Powder)
A pinch Asafoetida (Hing)
To taste Salt (Namak)
1 tsp Lemon Juice (Nimbu Ka Raas)
4 tblsp Oil
Directions
1.Dry-Roast the cornmeal on low heat till golden.
2.Heat the oil in a pan and add mustard seeds, allow them to pop.
3.Add asafoetida, curry leaves, turmeric, coriander, cayenne powders and salt.
4.Stir for a minute and add peppers.
5.Mix well, add little water and cook the vegetable is done but crisp.
6.Now add cornmeal, coconut, lemon juice and sesame seeds and mix well.
7.Cook until the flour has absorbed all the liquid.
8.Serve hot.
