This method is applicable only to best & non-itchy variety.
Cut the vegetable into very small cubes, add salt & haldi.
Rest for 30 mts. Drain the excess water & squeeze the vegatable lightly. For 1 cup of squeezed chenai, you can add upto ½ cup grated coconut. In a kadai, heat 3 tbsp oil, , temper mustard seeds,add both chenai, coconut, haldi & salt. Roast on a low fire till crisp & done.
Cut the vegetable into very small cubes, add salt & haldi.
Rest for 30 mts. Drain the excess water & squeeze the vegatable lightly. For 1 cup of squeezed chenai, you can add upto ½ cup grated coconut. In a kadai, heat 3 tbsp oil, , temper mustard seeds,add both chenai, coconut, haldi & salt. Roast on a low fire till crisp & done.
No comments:
Post a Comment