Grams (Watana) Bhaji
Ingredients
125 gms or 200 gms Grams (Watana)
1 Onion, chopped
1 Tomato, chopped
2 Green Chilies, slit
1 Small Potato, cut into small cubes
2 Strands Curry Leaves
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp Jeera or Cumin Seeds
1 Tbsp Ginger Garlic Paste
2 Tbsp Oil
3 - 4 Spinach Leaves or Vauchi Bhaji(Malabar Spinach), cut fine.
Water as per requirement
Salt to taste
1 Onion, chopped
1 Tomato, chopped
2 Green Chilies, slit
1 Small Potato, cut into small cubes
2 Strands Curry Leaves
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp Jeera or Cumin Seeds
1 Tbsp Ginger Garlic Paste
2 Tbsp Oil
3 - 4 Spinach Leaves or Vauchi Bhaji(Malabar Spinach), cut fine.
Water as per requirement
Salt to taste
Servings / Time
5 Servings / 1 Hr 30 Minutes
Preparation
1. Soak the Grams (Watana) for 3 - 4 Hours
2. Boil Grams (Watana) separately till soft. (Takes a lot of time. Add around 2 -3 cups of water for boiling )
3. Take a vessel, add oil and heat it.
4. Once hot, add curry leaves, jeera or cumin seeds, onion, green chilies, garam masala, turmeric, ginger garlic paste and spinach leaves.
5. Allow to cook for 5 minutes, then add the tomatoes and potatoes, stir well and then add some water.
6. Boil for 5 minutes and add the boiled grams. Add some more water and allow to boil till potatoes and grams are cooked and the gravy is thick. Add Salt for taste.
7. Serve hot with butter, lime, and chapatis.
2. Boil Grams (Watana) separately till soft. (Takes a lot of time. Add around 2 -3 cups of water for boiling )
3. Take a vessel, add oil and heat it.
4. Once hot, add curry leaves, jeera or cumin seeds, onion, green chilies, garam masala, turmeric, ginger garlic paste and spinach leaves.
5. Allow to cook for 5 minutes, then add the tomatoes and potatoes, stir well and then add some water.
6. Boil for 5 minutes and add the boiled grams. Add some more water and allow to boil till potatoes and grams are cooked and the gravy is thick. Add Salt for taste.
7. Serve hot with butter, lime, and chapatis.
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