Maharashtrian recipes from Bawarchi.com
Ukadpendi or Ukad Pendi is a traditional Maharashtrian one-dish meal that makes a great breakfast. But it can also be served for lunch, dinner, or as a snack.
The roasted wheat flour and the bite of cabbage add a rustic touch to this dish.
Use coarse wheat flour for best results. You can replace cabbage with boiled peas or potatoes for a variation of this Ukadpendi recipe.
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2 cups - wheat flour
2 - tomatoes
1.5 - onion
1/2 tsp - ginger (shredded)
1/2 tsp - garlic (shredded/chopped)
1/2 cup - cabbage (chopped fine)
25 g - powdered ground nuts
1/2 cup - coriander
5 tsp - refined oil
3 tsp - ghee
4 cups - water
How to Make Ukad pendi
Heat ghee in a deep-bottom vessel.
Fry wheat flour till it is red.
In another pan, add refined oil, chopped tomato, onion and cabbage. Shallow fry.
Add powdered ground nuts and shallow-fry.
When the all ingredients are fried, add water.
When the water boils, add the fried flour while stirring slowly till it thickens and cook till it's done.
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