Winter is my favourite for the variety of vegetables we get. This is the time green fresh tur/toowar or pigeon pea is available in markets. The skinned tur pods( shenga) can be pressure cooked in salted water and can be enjoyed as snack. What I enjoy making from green tur is this amti or curry that goes very well with phulka or steaming hot rice on a chill day. It's quite easy to make and can be prepared with basic ingredients like many other recipes that I share here. So let's get started..
1. 1 cup fresh green tur kernels ( turiche daane)
2. 1 medium onion, chopped
3. 3-4 garlic cloves
4. 1/2 inch piece of ginger
5. 1/4th cup dry coconut slices
6. 1 green chilli
7. 1/2 tsp rai
8. 4 tbsp oil
9. Salt to taste
10. 1 tbsp lemon juice
1. Heat little oil in a deep pan and stir fry the tur kernels for few minutes stirring continuously. Transfer to plate and let them cool. Once cooled, grind them to fine paste in a mixer, add little water if needed.
2. Heat another 1/2 tbsp oil and fry onion till slightly brown. Transfer it to another bowl.
3. In same pan now fry dry coconut slices quickly.
4. Once onion and coconut slices cool, transfer it to mixer bowl. Add ginger, green chill pieces, peeled garlic cloves to it and grind to fine paste.
5. Heat remaining oil, add rai and as it cracks add the onion-coconut paste to it. Keep stirring on medium flame.
6. As the paste starts leaving oil from sides, add the tur kernels paste to it. Fry for 2-3 minutes more.
7. Add salt and water and mix well. Let the amti boil well. Make sure you stir it occasionally. Once boiled off the flame.
Add lemon juice and mix well.
Tasty turichya danyachi amti is ready. Serve with hot phulka or rice or enjoy it as hot soup! Add little groundnut oil while serving for added taste.
You can add more green chilli to paste if you prefer spicy.
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