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On September 8, we celebrate Monti Fest & Novem Jevan (harvest feast). Traditionally the meal involves various dishes cooked from the harvest & eaten on a banana leaf. In preparation for it, we will be sharing some recipes that make up our family meal.
Ingredients
- Tendli - 250 gms cut into 4 pieces lengthwise
- Black Chana - 1 cup soaked overnight
- 1 large onion chopped fine
- 1 tsp ginger garlic paste
- 2 tbsp tomato purée
- 2 tbsp jaggery
- 2 small marble size tamarind piece soaked in 1/2 cup hot water
- 1/2 tsp turmeric
For Masala powder
- 4 Kashmiri chillies
- 2 bedki chillies
- 1/2 tbsp coriander
- 1/2 tsp cumin
- 10-15 peppercorns
- 1/4 tsp mustard
For Tempering
- 1 tsp mustard
- 10-12 curry leaves
- 8-10 crushed garlic
- 1/4 tsp Asafoetida (hing)
- 1/4 cup grated coconut
Instructions
- In a pan, on low flame, individually roast each Masala powder ingredients. Cool completely & then grind to a fine powder.
- Boil Chana in 1 tsp salt & 3 cups water for 4-5 whistles. Do not drain the water.
- Heat 2-3 tbsp coconut oil or any regular cooking oil in a pan, add onion & fry till golden, add 1 tsp ginger garlic paste fry for few seconds, add tomato purée fry till dry.
- Add cut Tendli & fry for a minute then add 1 cup water & cook on low flame for 5-7 mins or till it is 3/4 done.
- Add boiled Chana with pressure cooker water, add powdered masala, turmeric powder & mix nicely.
- Add tamarind pulp, jaggery then cover and cook on medium flame for 2-3 mins till the water is dry.
- Check salt, spice & sourness. Remove from heat & temper.
Tempering
- Heat 3-4 tbsp coconut oil or any regular cooking oil.
- Add mustard, hing, curry leaves, crushed garlic & fry till light brown
- Add coconut & fry for 1 minute on low flame.
- Add to the Chana mix & serve.
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