June 23, 2016


Kair - 50 gms
Sangri - 100 gms
Oil - 50 ml
Rajwadi garam masala -1 tsp
Turmeric- 1/4 tsp
Salt to taste
Cumin seeds - 1 tsp
Garlic cloves - 4 (crushed)
Red chilli powder- 1 tsp
Curd - 1 cup

For Garnishing:
Coriander powder
Desiccated coconut


  • Boil one litre water in vessel; put kair and sangri in hot boiled water, and keep aside when kair is boiled.
  • Heat the oil in kadai, add garlic ad cumin seeds. Allow them to splutter.
  • Add rajwadi garam masala, turmeric, salt, chilli powder and saute for a while.
  • Add curd; cook for two minutes then add boiled kair and sangri.
  • Stir fry until dry then sprinkle coriander powder and coconut.
  • Remove from flame.

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