Friday, June 17, 2011

Shavige Bath

Shavige Bath

Vermicelli – 1 cup (I used MTR Vermicelli)
Green chillies – 4 slit
Curry leaves – 5-6 leaves
Salt to taste
Mustard seeds – 1 tsp
Channa dhal - 1 tsp
Urad dhall – 1 tsp
Asafoteida a pinch
Mixed vegetables cut into small chunks  (I used the frozen mixed vegetables)
Cashews - broken 1 tspn (Optional)
Ghee - 1 - 2 tspn
Oil - 1 - 3 tspn

1) Dry roast vermicelli with 1 tspn of ghee till it turns golden brown and keep aside.
2) In a kadai prepare tempering with channa dal, Urad dal, cashews, mustard, hing, and curry leaves.
3) Now add split green chillies, and add veges and fry for 2 minutes and saute for a minute.
4) Then add 1.5 to 2 times hot water allow it to boil and add salt.
5) Once the water is boiling and the veges are cooked, add the fried vermicelli and stir well.  Add some more water enough to cook the vermicelli well.
6) Add some ghee and close the lid for few seconds.
7) Garnish with grated coconut and coriander leaves and little ghee.
8) Its now ready to serve with any chutney of your choice.


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