In this recipe, besan dissolved in water, is cooked with onions, green chillies and an aromatic tempering.Tempering is a heart of indian curries and this pitla really tastes great when you add some fresh
curry leaves along with garlic.
Not exact matches
Before adding the coconut milk (we used 3 cans of the light stuff) to the squash, we warmed it up with 3 kaffir lime
leaves, 2 stalks of lemongrass, 2 slices of galanga and 2 cloves of garlic
along with the
curry paste.
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each
leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon
curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Rice forms the basis of this deceptively tasty dish,
along with meltingly tender spiced aubergine (eggplant), fragrant
curry leaves and beetroot.This is one dish that keeps you coming back for more, in one mouthful you may chance upon a spoonful of tender spiced aubergine, cumin seeds and mustard.