
Ingredients
For Roasting Rava
2 tbsp Ghee (घी)
1 cup Bombay Rava (बॉम्बे रवा)
For Tempering
1 tbsp Ghee (घी)
2 tbsp Oil (तेल)
1 tsp Mustard Seeds (सरसों के बीज)
¼ tsp Cumin Seeds (जीरा)
½ tsp Chana Dal (चना दाल)
1 tbsp Gota Urad (गोटा उरद)
1 sprig Curry Leaves (कड़ी पत्ता)
1 inch Ginger – chopped (अदरक)
3 fresh Green Chillies – chopped (हरी मिर्च)
1 medium Onion – chopped (प्याज़)
Salt to taste (नमक स्वादानुसार)
½ tsp Turmeric Powder (हल्दी पाउडर)
¼ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
1 cup Tomato Puree (टाॅमेटो प्यूरी)
½ tsp Sugar (चीनी)
3 cups Water (पानी)
2 medium Tomatoes – chopped (टमाटर)
½ small Lemon Juice (नींबू का रस)
1 cup roasted Bombay Rava (भुना बॉम्बे रवा)
Fried Nuts (फ्राइड नट्स)
2 tbsp Coriander & Mint leaves – chopped (धनिये और पुदीने के पत्ते)
1 fresh Green Chilli – chopped (हरी मिर्च)
For Fried Nuts
2 tbsp Ghee (घी)
2 heaped tbsp Peanuts (मूंगफली)
6-8 Cashew Nuts (काजू)
Process
For Roasting Rava
- In a kadai heat ghee and add bombay rava and lightly roast it until dry on medium heat.
- Remove and keep aside for further use.
For Fried Nuts
- In a small pan heat ghee then add peanuts and fry them for half a minute and then add cashew nuts and fry both until light brown.
- Remove and keep aside for further use.
For Tempering
- In a kadai heat ghee, oil then add mustard seeds, cumin seeds, chana dal, gota urad, curry leaves and saute until light brown.
- Now add ginger, green chillies, onion and saute until translucent then add salt, turmeric powder, degi red chilli powder, tomato puree and saute for 2-3 minutes on medium heat.
- Then add sugar, water, chopped tomatoes, lemon juice and mix everything properly then bring it to a boil and add bombay rava slowly so there are no lumps forming by stirring it continuously.
- Add fried nuts, mix them and sprinkle some water on top then cover and cook it for 2 minutes.
- Remove the lid and switch off the flames then add chopped coriander & mint leaves, green chilli and give it a final mix.
- Serve hot on a serving plate and garnish with mint leaves and papad.