Kurkure Aloo Fry Recipe- Aloo Bhujiya Recipe

Ingredients List:

• Mustard Oil- 4 tbsp
• Cumin Seeds- 1 tsp
• Dry Red Chili- 1
• Hing- 1 pinch
• Potato(peeled, washed and chopped)-4
• Salt-3/4 tsp or as per taste
• Turmeric powder-1/ 2 tsp
• Garam Masala- 1/2 tsp
• Red chili- a pinch

Method:

• Add sufficient oil in a thick bottom pan, let the pan heat properly.
• Put few cumin seeds in the hot oil to check the temperature.
• Once the oil is heated properly, reduce the flame to medium and add cumin seeds and fry it for few seconds.
• Add dry red chili.
• Add potato and fry it for 2 minutes on medium-high flame.
• Add turmeric powder, mix it well, fry it for 2 minutes, keep the flame on medium-high.
• Add salt to taste, Garam Masala and red chili powder mix it and fry it till its turns crispy.
• Increase the flame to high and fry it for another minute, keep stirring.
• Turn off the flame, set the fried potatoes to the sides of the pan and leave it for 2-3 minutes.
• Take it out on the kitchen towel to extract extra oil from it.
• Kurkure aloo fry is ready to serve, serve it with poori or paratha.

Lauki Chana Dal Recipe | Ghiya Chana Dal Recipe | लौकी चना दाल | bina tamatar ke ghiye chane ki dal

 

Lauki Chana Dal Recipe | Ghiya Chana Dal Recipe | लौकी चना दाल 

Lauki Chana Dal is a simple and Healthy Recipe. The Edition of Chana Dal Enhances the Test and Max It Healthier Without Increasing the Cooking Time.

Lauki Chana Dal Recipe | Ghiya Chana Dal Recipe | लौकी चना दाल | Bina Tamatar ke Ghiye Chane ki dal

Preparation Time- 20 mins

Serving- 4

Ingredients List-

• Lauki- 300 grams
• Chana Dal- 1/2 cup
• Salt- 1/2 tsp
• Turmeric- 1/2tsp
• Water- 2cups
• Cooking oil- 2tbsp
• Cumin seeds- 1/2tsp
• Hing- 1pinch
• Amchur powder- 1/2tsp
• onion- 1/2 cup.
• garam masala- 1/2 tsp
• Dhaniya powder- 1/2 tsp
• Salt to taste 
• Red chili powder- 1/2 tsp
• Kashmiri Lal Mirch powder- 1/2 tsp
• water- 1 cup.

Method-

• Cook Lauki/bottle gourd and lentils in a cooker with turmeric, salt and 2 cups of water for 2-3 whistles (Flame- medium to high)
• Put 2 teaspoons of oil in a pan or wok, add cumin seeds and asafoetida (Flame medium)
• Saute and then add onions.
• Roast until the color changes
• Add amchur powder, coriander powder, salt, red chili and Kashmiri Lal Mirch (Flame-Medium)
• After roasting, put boiled Lauki in the pan and put it.
• Add 1 cup of water, Close the lid and cook for 10 minutes (medium to high)
• Adjust consistency of water according to your taste.
• Turn off the flame. Open the lid and taste the curry for the salt. If required, add more at this stage.
• If the cooked curry has a lot of gravy, cook it again for 2-3 minutes or until you get the desired consistency. Put the prepared gourd chana dal vegetable in a serving bowl and garnish with chopped coriander leaves.