Sandgyachi Bhaji (Vade Bhaji)

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Heat half the oil in a medium pan or kadai. Fry the sandge on low to medium heat for 4 to 5 minutes until lightly browned. Remove and set aside.
2. Add the remaining oil to the same pan and let the mustard seeds splutter.
3. Add the hing, turmeric, garlic and green chili and sauté on medium heat for 1 to 2 minutes until fragrant.
4. Add the onion and half the kosher salt and cook for about 4 to 5 minutes, until soft and lightly golden.
5. Add the tomato and half the cilantro and cook until the tomato breaks down.
6. Stir in the red chili powder, garam masala, ground cumin and ground coriander.
7. Return the fried sandge to the pan with the water and the remaining kosher salt.
8. Cover and cook on medium heat for 10 minutes, until the sandge are soft and break easily between your fingers.
9. Sprinkle over the remaining cilantro before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

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