Goan Patol Bhaji

Name: Goan Patol Bhaji
Cuisine: Indian
Ingredients: 1 bowl dry peas soaked overnight; 2 tbsp jaggery; 1 cup kokum water(tamarind); To taste salt; To taste turmeric powder; as needed Cooking Oil; 1 chopped onion; 2 tbsp fresh coconut grated; 1inch ginger; 4 garlic cloves; 4 Cloves (laung); 1 cinnamon stick; 1 tsp pepper corn; 2 Dry red chilli; 1/2 tsp Cumin seeds; 1/2 tsp Fennel seeds; 1/4th tsp nutmeg

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#week_11
#goa
#ebook #Post_52
#onerecipeonetree
#TeamTree
It is iron and potassium rich.

Aruna Thapar @Arunathapar27

New Delhi

#goldenapron2
#week_11
#goa
#ebook #Post_52
#onerecipeonetree
#TeamTree
It is iron and potassium rich.

Saved

Ingredients

1 bowldry peas soaked overnight
2 tbsp jaggery
1 cupkokum water(tamarind)
To tastesalt
To tasteturmeric powder
as neededCooking Oil
Ingredients to roast and grind
1chopped onion
2 tbsp fresh coconut grated
1inchginger
4 garlic cloves
4 Cloves (laung)
1cinnamon stick
1 tsp pepper corn
2Dry red chilli
1/2 tspCumin seeds
1/2 tspFennel seeds
1/4th tspnutmeg

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Steps

1

Wash and Soak dry pea overnight in sufficient water. Peel and wash onion, ginger and garlic.
2

Heat oil in a karahi and put cumin seeds, fennel seeds, loung, cinnamom stick, nutmeg, peppercorn and dry red chilli and sauté for 10 seconds till aroma comes.
3

Now add garlic, ginger and onion and sauté till onion turn translucent. Now add freshly grated coconut and sauté till golden brown.
4

Switch off the flame and allow the mixture to cool. Now grind the mixture in the grinder by adding little water.
5

Heat a pressure cooker put soaked dry peas, grinded masala, jaggery, tamarind water, salt, turmeric and red chilli and half cup water. And pressure cook till three whistles.
6

Allow the pressure to release naturally. Transfer it in a serving bowl and serve hot.