By VahChef
Published: 25 Minutes 1. Soak kala vatana overnight, boil and keep aside.
Heat oil in a hot pan and when the oil gets hot, add chopped onions, salt and cook them till they turn golden in colour. 2. Add curry leaves, chopped green chillies, and mix. Once the onions turn golden in colour, add crushed garlic and chopped tomatoes and mix.
Reduce the flame and add hing, turmeric powder, coriander powder, cumin powder, red chilli powder and pinch of garam masala. 3. Add 1 cup kala vatana (soaked overnight and boiled), mix well and bring to a boil. Cover and cook on low flame for about 5-10 minutes.
4. Add 1 tsp browned grated dry coconut, mix and just cook for a minute and switch off the flame.4.0 stars based on
35 reviews
Prep time: 10 Minutes
Cook time: 25 Minutes
Total time: 1 hour 30 min
No Value
Serving size: 1 medium slice
Calories per serving: 250
Fat per serving: 12g
Ingredients:
Thinly-sliced apples:
6 cupsWhite sugar:
3/4 cup
Directions:
It describes authentic maharashtrian recipes especially south maharashtra recipes.This vade is again a malvani dish. The flours that are used to make the vade/vada is a blend of rice flour, chana dal flour, urad dal flour, jowar flour, and powdered coriander seeds, fennel seeds, methi seeds.
Recipe of KALA VATNA AMTI
Ingredient Name
Quantity
Unit
Turmeric Powder
1/4
Teaspoons
Hing (asafoetida)
Pinch
Tomato, Chopped
2
Numbers
Garlic Cloves, Crushed
1/2
Teaspoons
Green Chillies, Chopped
2-3
Numbers
Curry Leaves
few
Leaf
Salt To Taste
Onions, Chopped
1
Numbers
Oil
1
Tablespoons
Kala Vatana/ Black Channa, Boiled
1
Cup
Coriander Powder
1/2
Teaspoons
Red Chilli Powder
1
Teaspoons
Garam Masala Powder
Pinch
Browned Grated Copra Powder
1
Teaspoons
Directions
1. Soak kala vatana overnight, boil and keep aside.
Heat oil in a hot pan and when the oil gets hot, add chopped onions, salt and cook them till they turn golden in colour. 2. Add curry leaves, chopped green chillies, and mix. Once the onions turn golden in colour, add crushed garlic and chopped tomatoes and mix.
Reduce the flame and add hing, turmeric powder, coriander powder, cumin powder, red chilli powder and pinch of garam masala. 3. Add 1 cup kala vatana (soaked overnight and boiled), mix well and bring to a boil. Cover and cook on low flame for about 5-10 minutes.
4. Add 1 tsp browned grated dry coconut, mix and just cook for a minute and switch off the flame.
Dear Chef - The mere fact that you attempted a very Maharashtrian dish like kala vatana amti is a testament of your love of cooking. Exploration of combinations through cuisines is the halmark of a true chef!!
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