Satari kaalya ghevdyachi bhaji English Simple Recipes
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| English Simple Recipes |
Ingredients:
- 1 cup black peas (kaalya vatana), soaked overnight
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 1-inch ginger, minced
- 2-3 green chilies, slit lengthwise
- 1 medium tomato, finely chopped
- 1 teaspoon turmeric powder
- 1 tablespoon goda masala or garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Cook the Black Peas: Drain the soaked black peas and rinse them. In a pressure cooker, add the black peas with enough water to cover them. Pressure cook for about 3-4 whistles or until they are cooked through English Simple Recipes but not mushy. Drain any excess water and set the cooked peas aside.
2. Prepare the Masala: Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and let them crackle.
3. Saute Aromatics: Add chopped onions, minced garlic, ginger, and green chilies to the pan. Saute until onions turn translucent and aromatic.
4. Add Tomatoes and Spices: Stir in the chopped tomatoes and cook until they are soft and mushy. Add turmeric powder, goda masala (or garam masala), and salt to taste. Mix well and cook for another minute.
5. Add Cooked Black Peas: Add the cooked black peas to the pan and mix them well with the masala. If needed, you can add a little water to adjust the consistency.
6. Simmer: Let the bhaji simmer for 5-7 minutes on low heat, allowing the flavors to meld together. Stir occasionally to prevent sticking.
7. Garnish and Serve: Once the bhaji is cooked through and the flavors have developed, turn off the heat. Garnish with fresh coriander leaves.
8. Serve: Serve hot with English Simple Recipes bhakri (traditional Maharashtrian bread), chapati, or rice.
Enjoy your satari kaalya ghevdyachi bhaji! Adjust the spice levels according to your taste preferences.
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