Tried and tasted by Nivedita
Being a seasonal vegetable, it tastes great after waiting for many months. I have already written more about this in my last post Avare kalu sambhar(Surti papdi sambhar) and Counti...
Here is the recipe for Dry sabji.
Directly coming to the recipe,
Surti paapdi or avare kalu - 1 cup, clean, wash and give one boil to make it tender.
Onion - 1 big, cleaned and chopped
Oil - 1tbsp
Curry leaves - few
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I used here, because its very common in my house)
Salt to taste
Tamarind paste - 1 tsp
Fresh coconut grated - 1 tbsp(optional, I did not put)
Fresh coriander to garnish
Heat oil in a kadai.
Add cumin seeds and curry leaves.
Add onion and fry till it changes its color.
Add salt, tamarind paste, turmeric powder and gurellu powder. Fry for a minute.
Add boiled papdi and coconut. Mix well. Adjust the seasoning. Cook for a minute.
Its ready to eat.
Sending this to
Siri's My Legume Love Affair (MLLA) # 25 - an event annoucement and linking this to Susan's main MLLA host line up