I am a traveller , recipe developer and an avid cook . I run my facebook cooking group called sikandalous Cuisine and also organise India's biggest Oriental food festival called Asian Hawkers Market .#asianhawkersmarket
Bigtime into nature and animals - and yes there is a fun side too waiting to be discovered !
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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.
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.
1/4 Teaspoon Jeera Seeds.
1 Cup Fresh Green Coriander.
1 Tablespoon Khus Khus.
Make X cuts lengthwise till halfway to the stem , deep fry and set aside.
. 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 !