KALA VATNA AMTI
| Author | anubond101 | Yield | No Value |
|---|---|---|---|
| Published | Sep 13, 2012 | Cooking Time | 25 Minutes |
| Recipe Type | Veg-Main | Preparation Time | 10 Minutes |
| Ingredient | Other | Standing Time | 25 Minutes |
Description:
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.
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.
Posted Sep 13, 2012
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