Saturday, October 3, 2020

Besan and Tomato Subji

Ingredients:
  • 3 tablespoons besan
  • 1/2 tsp asoefetida
  • 1 medium tomato chopped finely
  • 1 tablespoon chopped coriander leaves
  • curry leaves
  • 1/2 tsp mustard seeds
  • 1 small onion, chopped finely
  • 1 tsp roasted cumin-coriander powder
  • 1 tablespoon lemon juice/tamarind juice
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • Salt to taste


Method:
  • Fry the besan in a little oil till it turns light brown.
  • Set aside.
  • Heat some oil and add the mustard and curry leaves.
  • When they crackle, add the onions and fry till they turn brown.
  • Add the cumin-dhania, red chili and turmeric and fry for a minute.
  • Now add the besan and keep frying for 2 minutes.
  • Add the tomatoes and the coriander and some water to get a liqudconsistency.
  • Add salt to taste.
  • Now add the lime/tamarind juice and heat through till it boils.
  • Add hing and serve hot with chapatis or white rice

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