Cooking Instructions
- 1
Firstly, cut the green chili to 1-inch size removing off the seeds.
- 2
Now heat 3 tsp oil in large Kadai and add 1 tsp cumin, a pinch of hing, ¼ tsp turmeric. saute on low flame.
- 3
Add chopped chili pieces and saute for 2 minutes or till blisters appear.
- 4
Add in ½ cup besan and roast continuously for 5 minutes.
- 5
Roasted till the raw aroma of besan disappears and turns golden.
- 6
Add ½ cup peanut powder, 2 tbsp coconut, ½ tsp garam masala, 1 tsp amchur, and ½ tsp salt.
- 7
On low flame, till the spices turns aromatic. Add in 3 tbsp water and mix well.
- 8
Cover and simmer for 8 minutes or till sabji gets cooked completely
- 9
Now Serve it
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