Besan Dhara Tarkari/bombay chutney/side dish for puri,roti,chapathi,dosa/odisha food/ roshniscuisine
Besan Dhara Tarkari/besan aloo curry/food odisha/poori aloo curry/potato-onion curry roshniscuisine
This is our family favourite recipe,we have this with upma,vada,roti,puri,dosa…the list goes on.It is prepared atleast one time in a week in our home…as all liked it so much.
Whenever ther is any sudden guest or not in a mood to cook any complicated recipe or came to home after a tired day,then this recipe is a rescue for me…it is so simple to prepare and yummy too.If there is no veggie in your freeze,it is just perfect…
If you want to watch the video recipe here is the link given below…
Preparaton Time 10 min
Cooking Time 20 to 25 min
Serving Persons 4 to 6
2 medium onion sliced
1 medium potato cut into stripes
3 medium tomato sliced
2 green chili slitted
1 tsp ginger-garic paste
2 tbsp chana dal
2 tbsp besan
1 tsp dhania powder
½ tsp garam masala
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp kashmiri red chili powder
2 tsp oil
½ tsp mustard seeds
¼ tsp cumin seeds
1 whole red chili broken into two pieces
a pinch of asafoetida
Salt to taste
3-4 coriander sprigs
Water to make gravy and besan paste
Heat oil in a pan,add mustard seeds,cumin seeds,red chili and asafoetida.
When mustard seeds start crackle,add green chili and ginger-garlic paste,saute for few seconds.
Add onion with a pinch of salt so that it cooked faster.
Cover the lid and cook in low flmae.
After osme time add potato with chana dal,and mix it well.
Due to chana dal you will get crunchy bite.
Cook this also in low flame.
After osme time,add tomatoes with all spices.
Mix it well and cook it by covering the lid.
If you feel the masaa is little dry,add little hot water and cook.
After few minutes remove the lid,add hot water and bring it to a boil.
Now agin cook this for few more minutes.
Meanwhile make a batter of besan and water,pour the batter in curry and continuously stir it.
Now boil it for 1 to 2 min,add chopped coriander leaves n mix it well.
Serve hot with puri,upma,vada…etc
The consistency of curry depends upon your preference…if you like more gravy type,add more hot water.
If you like more thick type,add less water and more besan batter.
The thick gravy well goes with puri,chapathi.
Thin gravy well goes with upma,vada…
If you feel the gravy is more thick after some time,add more hot water and give it a boil.
Try to cook the veggies on its own water and in low flame and cover the pan also,then it is more flavourful.
In this way it is cooked faster and less gas energy consumed.
Add hot water to enhance the flavour.
If you are making for any function,omit onion and garlic,use sendha namak instead of salt.
For all text recipe lease follow my website
Facebook Page https://www.facebook.com/roshniscuisine/