Ingredients:
3 Pathrode Roll or 2 Pathrode
2 medium sized Onion
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
2 tsp Bengal Gram seeds
3 - 4 tsp Oil
1 - 2 broken Red Chilly pieces
5 - 6 Curry leaves
1/2 cup grated Coconut
Pinch of Salt
Recipe:
Chop / mash the Pathrode into small pieces using knife / hand as shown in the picture below.
Chop onion into medium sized thin pieces as shown in the picture below.
Put mustard seeds, black gram seeds, bengal gram seeds, broken red chilly pieces, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped onion, pinch of salt and fry them in medium flame for about 4-5 mins. (Till onion becomes golden in colour.) Add mashed/chopped Pathrode, grated coconut and mix them well.
Keep the Pathrode Oggarane in low flame for about 2-3 mins. Serve hot.
3 Pathrode Roll or 2 Pathrode
2 medium sized Onion
1/2 tsp Mustard seeds
1 tsp Black Gram seeds
2 tsp Bengal Gram seeds
3 - 4 tsp Oil
1 - 2 broken Red Chilly pieces
5 - 6 Curry leaves
1/2 cup grated Coconut
Pinch of Salt
Recipe:
Chop / mash the Pathrode into small pieces using knife / hand as shown in the picture below.
Chop onion into medium sized thin pieces as shown in the picture below.
Put mustard seeds, black gram seeds, bengal gram seeds, broken red chilly pieces, oil in a thick bottomed vessel/pan and heat. Once it starts spluttering, add curry leaves, chopped onion, pinch of salt and fry them in medium flame for about 4-5 mins. (Till onion becomes golden in colour.) Add mashed/chopped Pathrode, grated coconut and mix them well.
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