This is a lunch box recipe. You can add onions to this recipe. My grand kids like them very much. It’s very simple to make in the morning which is a rush hour.
Ingredients
Tindora - 1 cup chopped into ring shape
3/4 tsp. - Mustard Seeds
1 tsp. - Split urad dal (optional)
1/4 tsp. - Turmeric powder
1 tsp. - Paprika (or 1/2 tsp red chilli powder)
3/4 tsp. - Coriander powder
1/8 tsp. - Asafoetida
2 tsp. - Oil
1 tsp. - Ghee
Salt to taste
Pinch of sugar
In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add asafoetida and urad dal. When the urad dal becomes golden brown in colour add the chopped tindora. Add 1/4 cup water. Cover it and cook till tindora is little soft and not mushy (3/4 cooked). Now open the lid and add turmeric powder, paprika, coriander powder, salt, ghee and sugar. Saute in low medium flame till the tindora is cooked well. Now switch off the flame. Mix it with 1 cup cooked rice (cooked with salt).
Ingredients
Tindora - 1 cup chopped into ring shape
3/4 tsp. - Mustard Seeds
1 tsp. - Split urad dal (optional)
1/4 tsp. - Turmeric powder
1 tsp. - Paprika (or 1/2 tsp red chilli powder)
3/4 tsp. - Coriander powder
1/8 tsp. - Asafoetida
2 tsp. - Oil
1 tsp. - Ghee
Salt to taste
Pinch of sugar
In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add asafoetida and urad dal. When the urad dal becomes golden brown in colour add the chopped tindora. Add 1/4 cup water. Cover it and cook till tindora is little soft and not mushy (3/4 cooked). Now open the lid and add turmeric powder, paprika, coriander powder, salt, ghee and sugar. Saute in low medium flame till the tindora is cooked well. Now switch off the flame. Mix it with 1 cup cooked rice (cooked with salt).
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