One more typically Maharashtrian amti or curry using kala chana or black or brown chickpeas.
It again pairs up well with bhakari.
The ground onion and khopra masala paste can be prepared in advance and stays good refrigerated for around 8 days.
Sharing below the links for bhakari ...
Thank you for visiting www.paripoornapaksiddhi.blogspot.in Your comments, suggestions and feedback are extremely valuable. Do leave a note on your queries, questions, suggestions and feedback, it will be highly valued and appreciated. Please visit again.
It again pairs up well with bhakari.
The ground onion and khopra masala paste can be prepared in advance and stays good refrigerated for around 8 days.
Sharing below the links for bhakari ...
KALYA CHANYACHI
AMTI / BLACK CHICKPEAS IN GRAVY / काळ्या चण्याची आमटी
INGREDIENTS
Kale chane / kala watana / black chickpeas
|
1 cup
|
Onion
|
2 nos
|
Garlic cloves
|
4 – 5 nos
|
Grated khopra / dry coconut
|
1 cup
|
Red chilli pdr
|
1 tbsp
|
Kala masala or garam masala pdr
|
½ tbsp.
|
Haldi
|
½ tsp
|
Salt
|
T.T.
|
Oil
|
2 – 3 tbsp
|
Sesame seeds
|
1 tbsp
|
Coriander leaves
|
2 – 3 sprigs
|
METHOD:
1.
Soak the
chickpeas for 6 – 7 hours or overnight. Pressure cook till tender.
2.
Roughly chop
the onion and garlic.
3.
Dry roast the coconut
and grind it to a powder.
4.
Heat oil, add
the til seeds.
5.
When they
splutter add in the onion and garlic.
6.
Saute till the
onion browns well.
7.
If you want the
gravy darker the brown the onions more.
8.
Add in haldi
pdr, chilli pdr and garam masala pdr and fry the masala a little.
9.
Allow the mix
to cool and grind it to a paste.
10.
Add salt and
the coconut and regrind it again.
11.
Transfer the ground
masala paste back to the pan.
12.
Add in water as
required. Adjust the gravy thickness as per your preference.
13.
Check the
masalas and add them as req.
14.
Bring the gravy
to a boil and tip in the chickpeas.
15.
Add in
coriander leaves.
16.
Serve hot along
with bhakari or boiled rice.
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