- Serves: 4
- Prep Time: 5 mins
- Cooking: 10-15 mins
This recipe is a part of our special edition recipes that we received from Chef Dinesh Dadlani from The Gateway Hotel Hinjewadi Pune. They are Chef’s exclusive recipes for the Varadi Cuisine that is served at their restaurant. We are reproducing the content as it is ,with the chef’s permission and intend to try it ourselves also.
- Dry roast Coriander Cumin seeds and desiccated coconut and make a fine paste
- Heat oil and crackle Mustard seeds. Add onion and tomatoes and fry till soft. Add powdered spices and the ground masala and fry till oil seperates
- Add water to make a thin gravy. Let it simmer. Add salt,sugar and lemon juice
- Just before serving,add the sev and serve garnished with chopped coriander leaves.
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