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Spice up your day with Mag ni Vadi nu Shaak!
Try and let me know in the comments.
MUG NI VADI NU SHAAK
INGREDIENTS FOR MUG NI VADI NU SHAAK:
• 2 tbsp Oil
• 1 tsp Cumin seeds
• Pinch of Asafoetida
• 1 tbsp Garlic and green chili paste
• 1/2 cup Spring onions (white portion)
• 1/2 cup Tomato
• Salt, to taste
• 1 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• Water, as required
• 1 cup Mug ni vadi (mung bean dumplings)
• 1 tsp Chopped coriander leaves
• 1 tsp Chopped spring onion (green portion)
METHOD FOR MUG NI VADI NU SHAAK:
• Heat oil in a pan over medium heat. Add cumin seeds and a pinch of asafoetida. Allow them to splutter.
• Add garlic and green chili paste to the pan. Sauté for a minute until the raw smell disappears.
• Stir in chopped spring onions(white portion) and tomatoes. Cook until the tomatoes are soft and mushy.
• Add salt, coriander powder, cumin powder, red chili powder, and turmeric powder. Mix well to combine all the spices with the vegetables.
• Pour water into the mixture and stir until everything is well incorporated. Adjust the consistency of the curry by adding more water if needed.
• Add the mug ni vadi to the curry. Mix gently to coat the vadi with the sauce.
• Cover the pan with a lid and let it simmer over low heat for about 10-15 minutes or until the dumplings are cooked through.
• Once the are cooked, remove the lid and give the curry a gentle stir.
• Check the consistency of the curry and adjust the seasoning if necessary.
• Sprinkle chopped coriander leaves and spring onions(green portion) over the curry. Mix well.
• Serve hot with roti or rice.