Saturday, 10 September 2016

SANDGE RASSA / SANDGYACHI BHAJI / DRIED CHANA DAL DUMPLINGS IN GRAVY / सांडगे रस्सा / सांडग्याची भाजी




SANDGE RASSA / SANDGYACHI BHAJI / DRIED CHANA DAL DUMPLINGS IN GRAVY / सांडगे रस्सा / सांडग्याची भाजी

INGREDIENTS

Sandge / dried chana dal dumplings
1 cup
Onion chopped
1 no large
Tomato chopped
1 no large
Ginger garlic paste
½ tsp
Scraped fresh coconut (grind to form a paste)
2 – 3 tbsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
1 tsp
Garam masala pdr
¼ tsp
Goda masala pdr
1/8 tsp
Roasted peanut coarse powder
1 tbsp
Kadipatta / curry leaves
1 sprig
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
A big pinch
Oil
2 – 3 tbsp
Coriander leaves chopped
3 – 4 tbsp
Boiling hot water
2 ½ - 3 cups


METHOD:



1.       Heat oil, add in the sandge.



2.       Fry them for a few minutes till they change a little colour and turn brown.

3.       Remove on to absorbent paper.



4.       In the same oil, add the rai and when it splutters add the jeera, curry leaves and heeng.



5.       Add in the ginger garlic paste and fry it for a few minutes till the raw aroma goes off.






6.       Then add in the onions and cook the onions till they brown. Along with the onions add the haldi and chilli pdr.


7.       Tip in the tomatoes and allow them to soften.




8.       Add in the coconut, garam masala, goda masala and fry them all along with the onion tomato.




9.       Now put in the previously fried sandge and mix them along with the masala.




10.   Pour in hot water and stir, allow to simmer covered over a slow flame till the sandge are cooked.




11.   Add in chopped coriander leaves, peanut pdr and salt. Use salt sparingly as the sandge already have salt in them. Mix it up.



12.   There should be a little gravy around it.



13.   Serve them hot with bhakari or chapatti.





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