Patwadi Rassa Bhaji




For the Gravy/Rassa:

1 tsp cumin seeds
1 tsp coriander seeds
1 cinamon
3-4 cloves
3-4 whole black pepper
1 tbsp poppy seeds
2 tbsp grated coconut
1 dry red chili
2 tbsp peanuts

Dry roast all the above ingredients and ground to a fine paste adding little water.

1 tsp aesofotida
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric powder
1 tsp red chili powder
6-7 curry leaves
1 big onion finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 tomato chopped finely
1 green chili chopped
Salt to taste
1 tbsp oil

Preparation:

Heat oil in a deep pan. Add aesofotida. Add mustard seeds and allow it to splitter.
Add cumin seeds, curry leaves, green chilies and ginger garlic paste.
Cook for ½ a minute. Add chopped onions and cook till it turns brown.
Add chopped tomatoes. Add all the dry spices.
Add the above masala paste and cook on high for 3-4 minutes stirring the entire thing frequently to prevent burning.
Add 1 glass of water and bring it to boil.
Cover and cook for 10-12 minutes more on low flame till you see oil on top.
Your basic rassa/gravy is ready.


Patodi/Patwadi:

1 cup besan
2 cups water
1 green chili chopped
1 tbsp coriander leaves
Salt to taste
1 tsp sesame seeds
1 tsp ginger paste
Pinch of turmeric
1 tbsp curd
Mix everything together till you don’t see lumps. An egg beater is best for this.
Pour 1 tsp oil in deep pan. Add the above mixture and cook till it gets thicks.
Grease a plate and pour the cooked mixture on the plate and spread it evenly.
Once it cools down, cut into 1 inch X 1 inch piece.

Serve Patodi and Rassa separately and consume with Rice or Bhakri

    

2 comments:

  1. Delicious bhajji. Lovely preparation dear.
    Deepa

    ReplyDelete
  2. gosh this looks so sinister :) hope i can make it some day :)

    ReplyDelete