BENGAL GRAM THOVVE [MAHARASTRA]

INGREDIENTS:-

1. Bengal gram           1 cup
2. Coconut                  1/2 cup
3. Coriander leaves     little
4. Green chilies          6 nos
5. Salt                         1 tsp
6. Chilly powder        1 tsp
7. Jaggery                   1"
8. Lemon                    1

FOR SEASONING:-

1. Oil                          1/2 cup
2. Mustard seeds        1 tsp
3. Jeera                       1 tsp
4. Hing                        1/2 tsp
5. Curry leaves            few

METHOD:-

• Soak Bengal gram for 5 hours, drain the water completely.
• Grind to a smooth paste, cut chilies, coriander leaves, and scrape coconut.
• Heat oil add seasoning, splutter mustard, jeera, curry leaves, and hing.
• Add green chilies fry for a while and add ground paste and fry.
• Keep on stirring to avoid burning. Add 1/2 cup of water and cook.
• Add chilly powder, salt, coconut, and jaggery, mix and fry.
• Fry until and there should be no moisture.
• Garnish with coriander leaves and add lemon juice.

PULIYOGERE PASTE [GOJJU]

INGREDIENTS

1. Tamarind                         handful
2. Water                              1 cup
3. Garlic                              1 big pod
4. Ginger                             1"
5. Sesame oil                       1 cup
6. Salt                                  10 tsp
7. Jaggery                            1 cup
8. Roasted groundnut          1 cup

FOR POWDER MASALA

1. Coriander seeds              1 tbsp
2. Cumin                             1 tsp
3. Pepper                             10
4. Bengal gram dal              1 tbsp
5. Urad dal                           1 tsp
6. Red chilies                       5
7. Oil                                   1 tsp

FOR SEASONING

1. Mustard seeds                 1/2 tsp
2. Urad dal                          1/2 tsp
3. Bengal gram                   1 tsp
4. Asafoetida                      1/2 tsp
5. Curry leaves                   few
6. Red chilies                     5

METHOD

• Soak tamarind for 2 hours, squeeze and filter the pulp and discard the rind.
• Boil tamarind, adding 1 cup of water on low heat for 10 minutes, stir in between.
• Heat 1 tsp of oil and fry the masala ingredients till crisp.
• Fry dry groundnut separately in 1 tsp of oil and keep it aside.
• Powder masala ingredients, Pound ginger, and half garlic to a paste.
• Heat oil add seasoning, splutter mustard seeds, fry urad and Bengal gram dal. 
• Add fried groundnut, and remaining garlic for a minute.
• Fry curry leaves, asafoetida, red chilies, ginger-garlic paste.
• And add the masala powder and mix.
• Add the tamarind paste and cook until the oil separates.