Jan 18, 2011



Pressure cooked chenna – 1 cup

Sprouted and pressure cooked green gram – ½ cup

Boiled mushrooms – 2 cups

Capsicum – 1 nos

Onion – 1 nos

Tomatoes – 1 nos

Salt to taste

Pepper – 1/2 tsp

Oregano (Karpooravalli) – ½ tsp

Chaat masala – ½ tsp

Vinegar – ½ tsp

Sugar – a pinch

Oil – 1 tsp


Pressure cook the chenna, green gram and mushrooms with salt and keep it aside.

Put the tomatoes in a bowl full of hot water. After 10 minutes, remove, peel and discard the skin and chop them. Keep aside.

Pierce capsicum with a fork and roast it over a flame until the skin blackens.

Cool, wash and remove the skin, stem and seeds. Chop and keep aside.

Heat the oil in a non stick pan and fry the onions for half a minute.

Add the tomatoes, capsicum, mushroom, pressure cooked chenna, pressure cooked green gram, pepper, oregano, chaat masala sugar and salt and cook for a three minutes. Turn of the fire off and add vinegar.

Garnish with coriander and curry leaves and serve hot.

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