|Published||Aug 23, 2012||Cooking Time||25 Minutes|
|Recipe Type||Veg-Main||Preparation Time||10 Minutes|
|Ingredient||Other||Standing Time||25 Minutes|
A typical Maharashtrian dish made with spring onions and spices. Best when served with jowar ki roti.
Recipe of KANDHA PAAT BHAAJI
|Salt To Taste|
|Spring Onions, Chopped||2||Cup|
|Garam Masala Powder||1||Teaspoons|
|Red Chilli Powder||2||Teaspoons|
|Green Chillies, Crushed||1||Teaspoons|
|Garlic Cloves, Crushed||1||Teaspoons|
|Fresh Grated Coconut||1||Tablespoons|
|Freshly Roasted Peanuts||1||Tablespoons|
|Oil For Cooking|
1. Wash, chop the spring onions and keep aside. 2. Heat oil in a kadai, add the cumin seeds, sesame seeds and when they splutter add curry leaves, crushed garlic, green chillies, hing, turmeric, red chilli powder, garam masala in quick succession. Take care the spices do not burn. 3. Add the chopped spring onions, salt to taste and stir well. Allow to cook in its own juices. Do not add water. 4. When the spring onions are cooked, add a pinch of sugar, freshly grated coconut and freshly roasted peanuts and mix well. Just cook for about 2 mins.