Sunday, July 10, 2011

Bhendi Channa Gravy

5-6 lady's finger
1 small cup chana
1 onion
1/2 tsp turmeric powder
1 tsp chana dhal
1 tsp urad dhal
1 tsp coriander/ dhanya seeds or powder
4-5 red chilly
2 tsp fresh grated coconut
1/2 tsp mustard
few curry leaves
1/2 tsp hing
3 tsp oil
salt as per taste.

Soak tamarind in water and extract the juice.
Soak chana overnight refresh in fresh water and cook for 2 whistles and keep aside.
Wash pat dry and cut lady's finger into medium pieces.
Wash cut the ends and finely chop onion.
Add one spoon oil and add lady;s finger pieces and fry until sides turn golden brown or for 4-5mins and keep aside.
In the same pan add a spoon oil and fry chana dhal, urad dhal, dry chilly, and dhanya for 3-4 mins or until they turn aromatic and colour changes to golden brown.
Grind the above fried items to fine powder and then add fresh grated coconut and little water and grind to fine paste.
Heat oil in the same add mustard, hing, curry leaves and fry for a min.
Now add finely chopped onion and saute for 3-4 mins or until colour changes to slight brown.
Now add the ground mixture and a glass of water.
When the gravy starts boiling add fried lady's finger and boiled chana.
Simmer and cook for 4-5 mins when it starts to boil add turmeric, tamarind extract and salt and cook for 3-4 mins.
Serve Bhendi chana gravy with chapathis or rotis

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