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Sharing Ghosale Tel Piyao as the 5th recipe for Monti Fest/Novem Jevan series. Growing up my mother used to make Tel Piyao. Making this recipe brought back so many lovely memories.
Ingredients
- 250 gms Ghosale
- 1 medium onion
- 1 medium tomato
- 1 -2 green chilly
- 1/4 cup grated coconut
Instructions
- Wash and Peel the ridges of the Ghosale, cut into half lengthwise, then cut those pieces into another half length wise. Then cut them into 1/4 inch pieces.
- Heat 1-2 tbsp coconut oil & add onion, green chilly, tomatoes & sauté for 2 mins on high flame.
- Add cut Ghosale, salt & mix, then add 1/2 cup water.
- After one boil, cover & cook on medium flame for 6-7 mins or until it is almost done.
- Check salt & add grated coconut. Stir & cook for 1 minute. Remove & serve.
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