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Tindora channa Sabzi Recipe

Tindora channa Sabzi is a popular Indian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 cup - tindora/thondekai, chopped
  • 1/2 cup - Kabuli channa/ chick peas, soaked in water overnight
  • 1/2 cup - grated Coconut
  • 2-3 - dry Red Chillies (low to medium spiced)
  • 1/2 tsp - Coriander seeds
  • 1/2 tsp - Jeera
  • 2-3 tsp - oil
  • 1/2 tsp - Mustard Seeds
  • 4-5 - Curry leaves
  • 1 tsp - Lemon juice
  • A pinch of Haldi
  • A pinch of Hing
  • Salt, to taste
  • How to Make Tindora channa Sabzi:

    1. Pressure cook tindora and channa separately until they are cooked (about 2 whistles).
    2. Powder the dry red chillies, jeera and coriander seeds in a mixer.
    3. After they are powdered, add grated coconut and churn them further without adding water. Keep aside.
    4. Heat oil in a kadai. Temper with mustard seeds, haldi, hing and curry leaves.
    5. Add the masala mixture prepared in step 2 to the tadka and saute for a while.
    6. Add cooked tindora and channa.
    7. Add salt and mix well.
    8. Remove from stove and add lemon juice.
    9. Serve hot with rice or rotis




     

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