Empty My Fridge
Ragi Sevia
Ingredients
- Vermicelli60 g
- Oila dash
- Ghee2 tbsp
- Mustard seed1 tsp
- Dried chili2 nos
- Chana dal1 tbsp
- Urad dal½ tbsp
- Peanut¼ cups
- Chili pepper · chopped2 nos
- Ginger · chopped2 tsp
- Curry
- Onion · chopped½ cups
- Beans · finely chopped¼ cups
- Carrot · grated⅓ cups
- Bell pepper · chopped⅓ cups
- Saltto taste
- Pea½ cups
- Cilantro · chopped
- Lemon1 tsp
Instructions
- Soak the ragi vermicelli in water, then steam it until cooked, and set aside.
- Heat the ghee with a dash of oil in a pan. Add mustard seeds, dry red chillies, chana dal, urad dal and peanuts and fry until they turn golden.
- Add the green chillies, ginger and curry leaves and sauté briefly.
- Add the onion and fry until soft.
- Add the beans, carrot, capsicum and green peas and cook until tender.
- Season with salt, add the vermicelli and lemon juice, and mix gently.
- Garnish with chopped coriander and serve.
Summarized from Kunal Kapur's video. Watch it for the details.
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OnionLemonGingerCarrotBell pepperPeaPeanutUrad dal
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