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Varagu and Matki Pulao
Ingredients
1/2 cup varagu (kodri)
1/2 cup matki (moath beans) sprouts
1/2 teaspoon cumin (jeera) powder
1/4 teaspoon asafoetida (hing)
2 cloves (laung)
1 bay leaf
1/4 cup onions, chopped
1/2 cup carrots, chopped
1/2 cup french beans, chopped
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon oil
salt to taste
Method
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds.
Add the onions, carrots, french beans and salt and saut? them for 4 to 5 minutes.
Add the varagu and matki sprouts along with the turmeric powder, chilli powder and
coriander powder and mix well.
Add approx. 2 1/2 cups of water, cover and cook over a medium flame till the varagu
and matki are cooked.
Serve hot with low fat curds or jamun raita.
Ingredients
1/2 cup varagu (kodri)
1/2 cup matki (moath beans) sprouts
1/2 teaspoon cumin (jeera) powder
1/4 teaspoon asafoetida (hing)
2 cloves (laung)
1 bay leaf
1/4 cup onions, chopped
1/2 cup carrots, chopped
1/2 cup french beans, chopped
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon oil
salt to taste
Method
Heat the oil in a non-stick pan and add the cumin seeds.
When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds.
Add the onions, carrots, french beans and salt and saut? them for 4 to 5 minutes.
Add the varagu and matki sprouts along with the turmeric powder, chilli powder and
coriander powder and mix well.
Add approx. 2 1/2 cups of water, cover and cook over a medium flame till the varagu
and matki are cooked.
Serve hot with low fat curds or jamun raita.
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