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Vatana (small dry white peas) -2 cups (needs to be soaked for 2-3 hrs)
- 1, finely chopped
-1, finely chopped
- 1/2, nicely scraped
for the garnishing
Ginger-garlic paste - 1/2 tsp
Chilli powder- 1/2 tsp
masala - 1/2 tsp
Salt to taste
How to Make Vatana Salad
Soak the vatana for 2-3 hours and pressure cook them for 2 whistles.
Make sure they don't get over cooked.
Heat a kadai with a little oil and butter.
Add the ginger-garlic paste.
Then add the onions and fry until they are tender.
Add the cooked vatana after straining the water from it.
Add salt and chilli powder.
Fry for a little while. Now add the tomatoes.
When the tomatoes are half done, add the channa masala and simmer for 5-10 mins.
Remove from fire, add the scraped carrots and coriander leaves.
Sprinkle a little lemon juice while serving.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.