Add salt and grind Bengal gram, chillies and ginger coarsely. Then make medium sized balls.
In a pan, add oil, fry the balls (do not fry till brown) and keep aside.
Grind ginger, garlic, anise, cinnamon, cloves and form a paste.
In a pan, add 3 tbsp of oil, then add the paste, chopped onions, tomatoes and green chillies.
Fry well, add red chilli powder, turmeric powder and salt. Then add 2 cups of water and allow gravy to boil.
Add the fried balls into it.
Finally add some mint leaves.
You can serve this with hot idlis or dosai.
Bawarchi of the Week
Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
