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Method for making the Masala Podi
Put the coriander seeds & chillies in a wok with 1 tspn. Oil & fry till coriander seeds are brown in colour, remove & leave to cool, now put the dhals & asafotedia into the wok with the other tspns of oil & fry till the dhals are golden brown in colour remove & leave to cook now mix the dhals with the coriander seeds & chillies add salt to taste & dry grind on the mixie to a fine rava texture leave the powder to cool bottle & keep use whenever needed.
Method for making the Poriyal
Wash & cut the vegetables into ½ thick cubes keep aside. Heat oil in a wok on low flame, when hot add the vegetable pces. & fry, stirring now and again so that it does not burn - fry till the vegetables are half cooked (the colour of the vegetable will change) now add the masala powder & Salt to taste - continue to fry on low flame - stirring now and again for 10/15 mins. or till the vegetables are cooked & are crisp (according to yr. taste & texture required) - and a nice aroma arises sprinkle the lime juice mix the proiyal nicely so that the lime juice coats all the pcs. remove from heat - serve.
P.N.
If your using Brinjals/Potatoes/Sloppy Potatoes/Sweet Potatoes/Bittergourd wash the vegetable well remove skins/stalks/seeds - if needed cut into 1/2" thick cubes, & put back the pcs. Into a bowl containing cold water to which salt & limejuice is added let it stand for about 10 mins. Drain well & then make the dish.
If yr. using Ladies fingers - wash well wipe well with a cloth kitchen towel air out the vegetables on a paper kitchen roll for 10 mins thin slice into ½ thick pcs. & Proceed.
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