| Recipe Name: Chow-Chow Thalimpu |
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| Category: Indian Regional |
Sub Category: Andhra |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| Chow-Chow |
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2 (medium) |
| Garlic |
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10 flakes |
| Onion |
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1 |
| Roasted and powdered aniseed |
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¼ tsp |
| Turmeric powder |
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¼ tsp |
| Salt as required |
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| Red chilli powder |
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½ tsp |
| Bengal gram dhal |
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1 tbsp |
| Oil |
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1 tsp |
| For seasoning |
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| Mustard seeds |
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1/4 tsp |
| Black gram dhal |
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½ tsp |
| Broken red chilli |
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1 |
| Curry leaves |
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few |
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Method: |
- Dry roast Bengal gram dhal till golden and crush coarsely.
- Peel garlic, chop onions finely.
- Scrape outer skin and cut chow-chow into medium sized pieces.
- Heat oil in a shallow pan, add seasonings and then onion.
- Fry for 2 minutes, add chow-chow pieces and stir for another minute.
- Add just enough water, turmeric powder, aniseed powder, salt, chilli powder, garlic pieces and cook till vegetable becomes tender. (close with a lid)
- When vegetable is three fourth cooked and still there is moisture, add Bengal gram powder and close the lid again. (Reduce flame).
- Cook till dhal becomes soft, sprinkle little water if necessary.
- When moisture is absorbed completely remove from fire.
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Tags:
chow chow, garlic, turmeric, curry leavesChow-Chow Thalimpu, powder , gram , pieces , add , lid , garlic ,
when , dhal , becomes , bengal , outer , chow-chow , water , cut , skin , dhal
, vegetable , moisture , ½ , ¼ |
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