Wednesday, 22 March 2017

Sambhariya Ringanani Kadhi #sikandalouscuisine



This recipe is from Gujrat Nu Jaman by Devaki Bubbar . The only change I made was to add a bit of water at the end - this recipe is really delicious - yes nice and spicy too ! Thank you Apeksha Kakar for the book - as you can see I am cooking away from it !

8-10 Small Brinjals.
1.5 Cups Boiled Green Peas.
Ghee. 

Yogurt Mixture Grind All Ingredients :
1/2 Cup Thick Yogurt.
1.5 Teaspoons Red Chili Powder.
1 Teaspoon Haldi.
1 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste.
1 Tablespoon Coriander - Cumin Powder.
1 Teaspoon Garam Masala.​

​For The Gravy - Grind all Ingredients:
3 Onions Grated.
2 Tablespoons Grated Coconut.
2 Tablespoons Coriander Seeds.
2 Tablespoons Ginger & Green Chili Paste.
8 Cloves Garlic.
10 Black Peppercorns.
1" Cinnamon.
​1/4 Teaspoon Jeera Seeds.
​1 Cup Fresh Green Coriander.
​1 Tablespoon Khus Khus.
1. ​
Make X cuts lengthwise till halfway to the stem , deep fry and set aside.

2
​. Heat​ ghee and saute onions till brown , now add all ingredients listed under GRAVY , cook on medium heat till you see oil . Then tip in the yogurt paste and cook for another 4-5 minutes.
​3. Add boiled peas , ​stir well , add desired amount of water to form your gravy .Then add fried brinjals , simmer 4-5 minutes . Adjust seasoning . Delicious !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/


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