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Tuesday, 15 November 2016

Kadgi+Tarni tori Ghashi


INGREDIENTS:
1 cup tarni tori/ tender pigeon peas
1/2 cup raw jackfruit pieces
Salt to taste

FOR THE MASALA :
1 cup grated coconut
little tamarind
4 red chillies roasted in little oil
Grind these into a fine paste and keep aside

FOR THE TEMPERING:
3 tsp oil
1 tsp mustard
1/2 tsp jeera/ cumin seeds
Curry leaves

PROCEDURE:

  • Pressure cook peas and jackfruit pieces in cooker,transfer in a vessel,add salt
  • Add the masala paste ,water and adjust the consistency of the curry
  • Make it boil for 5-10 mins
  • Add the tempering and serve with rice!!!

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