BESAN GREEN CHILLI CURRY

NOTE: a Rajasthani Satvik dish which just tingles your taste buds with its delicious taste.The actual recipe call for  small or medium sized regular green chillies,I have used long green chillies called Bajji Milagai. You can use either.Also you can even stuff the chillies with filling before frying.Both taste good.

U need:

Fresh slightly thick green chillies : 2 cups

or Bajji milagai: 150 gms

Besan: 2 & 1/2 tablsp

Red chilli powder: 1 tsp ( can can add more chilli powder if you want)

Dhaniya jeera powder: 2 tablsp

Amchoor powder; 1 tsp

Garam masala: 1/2 tsp

White sesame seeds: 2 tsp

Salt to taste

Sugar: 1 tsp

Oil as needed

Hing: 1/2 tsp

Bay leaf:1

Jeera: 1tsp

METHOD:

1. Heat 1 tablsp oil in a kadai.Fry the besan on low flame till lightly browned and a nice aroma starts to come.Transfer the besan to a bowl Set aside.

2. Wash the green chillies and cut then to two pieces.If using long chillies then 3 pieces.Heat 3 tablsp oil in a kadai.When hot lower heat,add hing,bay leaf,jeera and sesame seeds.Saute. Off the gas.Add turmeric powder,chilli powder,dhaniya jeera powder and amchur powder to the oil. Switch on the gas and quickly saute the masala well.Add the green chillies.

3. Stir the green chillies well into the masala.Add salt and sugar.Add 1/2 cup water and cook the green chillies. Once the chillies are cooked and dry add the garam masala and the roasted besan.Add 1/2 cup water and quickly stir well. Continue stirring till the chillies are well coated with the besan and the masala. The dish has to be semi dry.

4.Transfer to a serving dish.Serve hot with rotis.

Note : For filling mix the roasted besan with the dry ingredients,salt and sugar and stuff the slit chillies .The rest method is same.

KEERAI PULI MASIYAL

NOTE: This recipe is from my mother's collection. Served along with a thuvayal and tomato rasam and roasted applam  it is  YUM. The tamarind paste can be adjusted according to individual taste.

U need:

Keerai ( Mulla keerai or palak): 1 bunch

Cooked toovar dal: 1/2 cup

Green chillies: 5

Coconut grated: 3 tablsp

Red chilli powder: 1 tsp

Turmeric: 1/2 tsp

Jeera: 1 tsp

Tamarind paste: 1&1/2 tsp

Salt to taste

Oil: 2 tabslp

Mustard seeds: 1 tsp

Methi seeds: few

Hing: 1/2 tsp

Moong bodis : 2 tsp or 1 applam crushed

METHOD:

1.Clean wash and chop the keerai finely.Wash well. Put the finely chopped keerai in a pan with 1 cup water and cook till done.

2. Mash well with a ladle or a wooden churner.Add slit green chillies and the cooked dal .Continue simmering.Add salt. 

3.Grind together coconut,red chilli powder,turmeric,jeera and tamarind to a smooth paste. Add the paste to the simmering dal along with 1 cup water .Simmer till the paste is well blended in the keerai and the gravy is is semi thick.

4. Heat oil in a pan,Add the mustard seeds,methi seeds,hing and saute.Add the bodis.Fry well and add the bhagar to the simmering masiyal.Off the gas.Cover the keerai masaiyal with a lid.

If you are using appalam then do the bhagar without the bodis and add to the vegetable.Just before serving garnish with crushed appalams.

5.Serve hot with rice.