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2 cups - fresh
(cut into cubes)
1 cup -
(cut into florets)
1 inch -
(ground into a paste)
1 cup -
1/2 tsp -
1 tsp -
2 tsp - cumin powder
2 tsp - coriander powder
1 tsp -
Red Chilli powder
Salt to taste
Oil for cooking
Oil for deep frying
How to Make Special Nimona
Coarsely grind peas in a grinder without water. Make sure that some of the peas are left whole. Keep the mixture aside.
Make a paste of coriander leaves with a little water and keep aside.
Make a paste of ginger, garlic, green chillies and keep aside.
Deep fry potato, cauliflower and keep aside.
In a small bowl, add all the dry masala powders, some water to make a smooth paste and keep aside.
Heat oil in a kadai, put cumin seeds, bay leaves and add paste of ground peas.
Fry this on low heat for 8-10 mins.
When oil starts separating, add paste of ginger, garlic and green chillies, coriander leaves paste, onion paste, masala paste and salt. Mix well.
Cook the mixture again for about 5 mins.
Add some water (about half a cup).
Once it starts boiling, simmer on a low flame for 5-8 mins.
Adjust salt at this stage if required.
Add fried potato, cauliflower and mix well. Let it simmer on low heat for another 2 mins.
Take out in a serving bowl and serve with rice or chapatti.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.