Ingredients:
1 medium sized Yellow Cucumber / Bannada Southekayi
1/2 small sized Onion
1/2 medium sized Tomato
2-3 Green Chillies
1-2 Red Chillies
2-3 flakes of Garlic
4-5 strands of Coriander leaves
Salt to taste
Pinch of Asafetida powder / Hingu
Pinch of Turmeric powder
1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele
1 tsp Mustard seeds
1/2 tsp Cumin seeds
4-5 Curry leaves
2 tsp Oil
1/2 - 1 tsp Butter (optional)
Recipe:
Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces. Remove the outer cover of garlic flakes and chop them into small pieces as shown in the picture below. Remove the inner part of cucumber and cut them into medium sized pieces as shown in the picture below.
Put mustard seeds, cumin seeds, red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in color. Add chopped tomato and fry them for about 1-2 mins. Add chopped yellow cucumber, little amount of water, salt and mix them well. Cook them well by covering a lid for about 20-30 mins.
Once yellow cucumber is cooked, add cooked yellow lentils and bring them to boil. Add salt, water if required. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add butter and keep the tove in medium/low flame for about 3-4 mins. Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice/Chapathis. This recipe is from vahrehvah. Thanks Sanjay for this recipe.
1 medium sized Yellow Cucumber / Bannada Southekayi
1/2 small sized Onion
1/2 medium sized Tomato
2-3 Green Chillies
1-2 Red Chillies
2-3 flakes of Garlic
4-5 strands of Coriander leaves
Salt to taste
Pinch of Asafetida powder / Hingu
Pinch of Turmeric powder
1.5 - 2 cups cooked Yellow Lentils/Toor dal /Togaribele
1 tsp Mustard seeds
1/2 tsp Cumin seeds
4-5 Curry leaves
2 tsp Oil
1/2 - 1 tsp Butter (optional)
Recipe:
Chop onion, tomato into small pieces as shown in the picture below. Cut green chillies into medium sized pieces. Remove the outer cover of garlic flakes and chop them into small pieces as shown in the picture below. Remove the inner part of cucumber and cut them into medium sized pieces as shown in the picture below.
Put mustard seeds, cumin seeds, red chillies and oil in a thick bottomed vessel/pan. Once it starts spluttering, add garlic and fry them for about 1-2 mins. Add curry leaves, green chillies, asafetida powder, chopped onion and turmeric powder. Fry them for about 3-4 mins in medium flame, until onion becomes light golden in color. Add chopped tomato and fry them for about 1-2 mins. Add chopped yellow cucumber, little amount of water, salt and mix them well. Cook them well by covering a lid for about 20-30 mins.
Once yellow cucumber is cooked, add cooked yellow lentils and bring them to boil. Add salt, water if required. (Cook the yellow lentils in a pressure cooker (3-4 whistles)by adding sufficient amount of water. The cooked yellow lentils can preserved in refrigerator for about 8-10 days.) Add butter and keep the tove in medium/low flame for about 3-4 mins. Add chopped coriander leaves, mix them well and cover the lid. Mix well before serving. It goes well with Rice/Chapathis. This recipe is from vahrehvah. Thanks Sanjay for this recipe.
1 comment:
hey idara try madidde monne tumba kushi aatu ellavakku..thanks for the recipe. soutekaayi enna all time fav :)
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