Monday, February 6, 2012
Surti Papdi / Sheem - 30, washed, dried and the ends trimmed
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Hing / Asafoetida - a pinch
Green Chili - 3, finely chopped
Onion - 1/2, finely chopped
Roasted Coriander Powder - 1 tsp
Heat oil in a skillet. Add the mustard seeds. Once they begin to pop, add the hing and chopped green chilies.
Now add the chopped onion and cook till the onion begins to caramelise.
Add the surti papdi and salt. Mix well and cover and cook for 5 minutes.
Remove the cover and add the roasted coriander powder. Mix and cover and cook till the vegetable is done, another 5 minutes.
Remove cover, increase heat and saute for a minute more.
Serve hot with steamed brown rice and dal.