BANGALORE STYLE | CHANNAY KI KADI (Black Gram Curry) | DECCAN’S PAKWAN
Ingredients:
1.Kale chane 1cup(soaked overnight)
- Brinjal 3 medium
- Potato 2 medium
4.Garlic(7-8) pods
5.Zeeramethi mix(1tsp)
6.Coconut(1.5 inch)
7.Tomato(3big)
8.Red chilli powder(1.5tsp)
9.Coriander powder(2/1 tsp)
10.Turmeric powder(1tsp) - Oil 2 tbsp
- Mustard seeds 2/1 tsp
Salt to taste(1tsp)
Water(2.5cup)
Process:
In a pressure cooker take water then add soaked chane and add 1/2tsp turmeric powder close the lid and pressure cook for 3whistle in high heatIn a grinder jar add zeeramethi mix,garlic pods,coconut grind coatsly add onion ,corinder leaves and then grind to a smooth paste and then grind tomato pasteadd grind Masala in cooked chaneNext add spice powders ,salt Tomato paste and cook for 8-10min Add potato and brinjal cook for 5-6 min in a low flameLast tempering(tadka)Heat oil in a pan add mustard seeds zeera ,onion saute for a min add curry leaves and kashmiri chilli powder add cooked gravy
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