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Rajasthani dry gawarphali sabji
Rajasthani dry gawarphali sabji

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We hope you got benefit from reading it, now let’s go back to rajasthani dry gawarphali sabji recipe. To cook rajasthani dry gawarphali sabji you only need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rajasthani dry gawarphali sabji:
  1. Prepare 4 tbsp mustard oil
  2. Use 100 gms dry gawar fali
  3. You need 1 Tejpatta/bay leaf
  4. Take 5-6 sabut dry red chillies
  5. You need 1/2 cup curd
  6. Get 1 pinch hing
  7. Get 1 tsp dry Amchur powder
  8. Provide as required Water for soaking the sangri
  9. Prepare 1/2 tsp. jeera
  10. You need for masala paste:
  11. Use 1 cup water
  12. Prepare 1/2 tsp red chilli powder
  13. You need 1/2 tsp turmeric powder
  14. Take 1 tsp garam masala
  15. You need 1 tsp Amchur powder
  16. You need 1/2 tsp dhaniya powder
Instructions to make Rajasthani dry gawarphali sabji:
  1. Soak the dry gawaar fali in water for whole night.Add pinch of turmeric in it
  2. Put the Gawaar fali in a pressure cooker and wait for 1 or 2 whistles.
  3. Strain the fali through a sieve and keep the water aside.
  4. Heat mustard oil in a kadhai and add mustard tadka, hing, jeera, and sabut red chilli in it
  5. Add the masala paste, curd, sangari and soaked amchur powder.You can add the strained fali water if you want.Cook for about 10-15 minutes.
  6. It is ready to be served.You can have this with dal parantha..Tastes yumm and if you keep the sabji in the fridge then it can last for 6-7 days easily.

Spicy poppadum curry cooked with turmeric, coriander and chilli. Traditionally papad added to the curry is fried. I have roasted them in this recipe. You can dry roast them over the hob or in the microwave. Dried Ker is the main ingredient of panchkuta sabji.

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