Soak Urad dal in sufficient water overnight. Next morning, grind to a coarse paste in the food processor with salt and just a bit of fresh water. I had freshly ground ginger paste which I used, otherwise, you can grind the ginger and chillies with the dal. I added green chilli paste, ginger paste, hing to the mixture. I also added (optional) whole cumin seeds + fennel seeds + lightly crushed whole dhania seeds. Beat the mixture with your hands to make a light batter. Heat oil in a kadai and fry vadas tilll golden brown. Add them to warm water, press with hands to remove the water and set aside. Beat yogurt with water and salt and spread over the wet wadas. Garnish with red and green chutneys, red chilli poweder, roasted cumin powder, chat masala (optional. I didn't use it this time), and cilantro. Serve chilled.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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