Hi, everybody, It's amazing how soon 2017 ended, and here we are in 2018 already!! wishing you all a very Happy New Year and wishing you all the new year brings you joy, peace, and prosperity. I know I had been away from blogging as my health was playing up and I traveled a lot last year! Last few months I was mentally stressed out with my son's career! and now I am over the moon as my son got his admission to medicine which has brought all the happiness back. All his hard work paid off he is happy lad now, as his dream is shaping up.

Coming back to this recipe, Avarekaalu is one of the favourite winter veggies in Karnataka. If you want to enjoy this you need to be there! we even have an avarekaalu mela in Bangalore!. It's an experience in itself, when the market is flooded with these beans, right from buying to cooking we enjoy every bit of it.

Buying the best ones is, you need to smell them the ''Sogadu'' So-ga-doo (probably essence would be the word) what it is called, to check the purity of the beans which tells you how fresh it is,  some people rub it in the hand to check the smell of it. You can get the smell even if you are further away from it actually. The fresh and tender ones are my favourite as they can be used in Akki Rotti and Sundal(salad)!! Avarekaalu is like you name it we make it kind of veggie!

Vendors are crafty must be careful when we buy sometimes we end up with fewer pods of the beans! We usually buy bagful definitely not less than 2kgs at least! usually, we all sit together to remove the pods from the beans, chatting and planning what to cook.  As kids and even at this age till today I get terrified about these beans are the little pests which crawl out of them.  So, you should definitely look out for them! They are like little caterpillars sized but green in colour! sometimes you find them inside the beans as well.

ARE YOU INTERESTED TO KNOW MORE ABOUT IT HYACINTH BEANS?

These are seasonal and sold during the winter month December - January and usually appears in all festival dishes, one such festival my mom makes every Sankranthi / Pongal is this Avarekalu Tovve also known as Hyacinth Beans Dal, which is a very simple recipe.
Avarekalu has an outer skin this is soaked for a few hours or overnight and in the morning if you pinch it between your fingers the pod comes out and this is called Hitakid (Pressed) bele / (Pitakupappu)! and the skin separates out. In Karnataka and Andhra loads of dishes are made out of this!
Dehusking the beans from the pods is a little bit tricky, keeping them soaked in water helps you to press the beans easily! once you get the hang of it, it won't take long for you to do it.  But, it's an elaborate process needless to say, once done you can even freeze it in airtight freezer bags and use it whenever you want.

It's definitely worth it as the dish really tastes awesome.  In Bangalore, you can see people selling dehusked avarekaalu in liters and it's easy to buy from them as well.  I have given a few variations in the notes you can make with this dal, this also goes well with Indian flat bread like Chapathi, phulka etc..,

Let's get back to the recipe

WHAT IS TOVVE?

Tovve is a word used in Kannada one of the South Indian Languages, is nothing bu DAL! Dal is usually made with Lentils, either Tuvar, Bengal Gram, Urad (Black Gram) or Moong (Yellow Lentils).  They are cooked very softly or cooked to perfection and can be mashed up later, it's just how you like the texture! you can even thin it down or keep it thick.

HOW TO MAKE IT?

Very simple, As I have not used the usual Lentils/Dal, this is very simple you can cook it directly with the required amount of water in a thick bottomed vessel or can cook it in a pressure cooker for just one whistle.

WHAT IS SEASONING?

Seasoning a Dal is very simple, and here I have seasoned in a simple south Indian style, as we Indians season in many different ways.  Here I have seasoned it by using  Oil, which you can replace with Ghee or clarified butter, when warm it is tossed with Mustard seeds, Bengal gram Dal and Black gram Dal and for mild spicy, the dal use green chili or Dry Red Chili as you prefer.  Don't forget to add curry leaves if you can find them if not you can skip, but it takes your dish to the other level.

WHAT ELSE ARE WE GOING TO ADD?

We can add grated ginger, finely chopped coriander leaves and a dash of Lime or Lemon juice gives a magical charm to the Dal.

WHAT TO SERVE IT WITH?

Serve it with Rice, Roti, Naan, Bread.  Serve it in a bowl with a salad on the side loaded with veggies! If you do not rice you can choose any other alternative like cooked Quinoa, Bulgar wheat, millets or any other you choose to eat instead of rice!

Here I have some more dal recipes for you... 

Dal Soup

Kolai er dal

Ridge Gourd Dal

HAVE YOU MADE IT?

Excellent! Glad you tried it! I hope you enjoyed the recipe if so, don't forget to share on our social media.  You like clicking photos why not take a quick pic of the dish share it on FB, Instagram, Pinterest, twitter using our hashtag #myvegfare or tag @myvegfare we are thrilled to see a recreation of this recipe.

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Avarekaalu Tovve / Thove (Hyacinth Beans / val Beans Dal)

Avarekaalu Tovve is served instead of a dal without any dals in it! spiced up and is served with hot rice and ghee for starting an elaborate meal like in festivals.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 6 hours hours 50 minutes minutes

Servings 5

Ingredients

• 2 cups Fresh Hyacinth Beans / Avarekaalu
• 3 to 4 tbsp freshly grated coconut
• 4 stalks Chopped coriander leaves
• salt as required
• pinch Hing (Asafoetida)
• water as required

Seasoning

• 2 tsp oil
• 1 tsp mustard seeds
• 1 tsp channa dal
• 1 tsp Urad dal
• 3 to 4 Green chillies
• 1 tsp cumin seeds
• 1 stalk curry leaves

Instructions

• Once the beans are taken out of the pods wash and soak it in water for few hours or over night.
• In the morning discard and clean the soaked pods again in fresh water and drain them. Sometimes you can just keep them in the water as it helps when we dehusk the skin from the beans.
• once the beans are dehusked, take them in a thick bottomed vessel add 1 and 1/2 quantity of water of the measure of the beans and cook in a low to medium flame, it won't take long for it to cook.
• Keep an eye on it and stir now and then just to check if it doesn't get stuck to the bottom, if water is decreasing top it up with extra water for it cook until well done.
• Once the avarekalu is cooked with a masher, mash few beans don't mash them all just a few this helps in thickening of the gravy.
• Once done, switch of the stove. In a wok heat oil add mustard seeds when it splutters add chopped Green chillies and saute for a minute or two.
• Then add cumin seeds and rest of the ingredients under seasoning and fry for a minute or so, until the dals change colour. Add this seasoning to the cooked Avarekaalu.
• Add required quantity of salt, Hing and freshly grated coconut mix well and switch on the stove, if it is too thick thin it down with little water and allow it boil for a minute so, they are well combined and the dals get spiced up. Garnish with chopped coriander leaves and serve it with hot rice a dollop of Ghee

Notes

This is made just with Avarekaalu usually, If you want you can add Tuvar Dal or any other Dal of your choice.  But, cook the dals and Beans separately otherwise Avarekaalu will become very mushy.
You can pressure cook Avarekalu but it will become very mushy and you will not enjoy the dish as you won't get a bite of the beans at all.
As amma makes it usually during the festival we don't add onion or garlic, if you like you can season them with onion, garlic, and even tomatoes.

 

The post Avarekaalu Tovve / Thove (Hyacinth Beans / Val Beans Dal) appeared first on My Veg Fare.

Paneer is made with milk, it is easy to make your own paneer it is like cottage cheese, you can get it in shops in blocks or cubes.., I love paneer only in sweet dishes like Rasgulla, sandesh and many more Bengali sweets which are my all time favourite,  rather than the curries and Gravies.

My kids don't like Paneer at all even if you use them in spicy gravies or Curries, That is why you don't see lot of paneer recipes in my blog, especially my son, doesn't like it at all, Like me they also love to eat paneer only in Sweets :), Just like Momma.....
When Kalyani announced this month's Magic Mingle # 5 challenge it was Paneer and mint, the first thought was let me dish out some pulav, Once I made pulav which is still in my draft and my son kept mumbling over it, My H loves paneer, that is why now and then I make it.  But then I made some parathas which I will post soon, Before the parathas I made this curry, and to my astonishment, my twin girl loved it very much and even my son the curry was so tasty, totally it was only Kadai full, I made little so I don't have to eat it lunch, brunch and dinner if my kids don't like it.., But, to my surprise, it was all gone.., by the end of the day I can say I am going to make this again...
Hope you all like it and tell me how it turned out...., if you make it 🙂

PANEER BHENDI IN MINTY MASALA CURRY

INGREDIENTS:
15 Bhendi / Lady's finger Small ones
1 Large Onion
1 tsp Ginger - Garlic paste

1 Tomatoes or 2 small tomatoes
1/2 Cup Paneer Cut into small cubes
1/2 tsp Coriander powder
1/4 tsp Cumin powder
1 tsp Chilli powder
1/4 tsp Amchur powder
1 and 1/4 tsp Salt
1/2 tsp mustard seeds
Oil

To Marinate:

2 Fist ful ( 4 Sprigs ) Mint / Pudina Leaves
1 fist ful ( 4 sprigs) Coriander leaves
1 Green Chilli

METHOD:
First of all Cut the cubed Paneer into still smaller pieces ( like four pieces ), then wash and grind the ingredients under marinate, add a tbsp of water if it doesn't grind then add this to the cut cubes, mix well and leave it at least for 1/2 an hour, or until you need it.
Next wash and wipe or dry Bhendis or Lady's Finger with a cloth, you have to do this so when you fry them they will not have that sliminess in them. Then cut the top and bottom of the bhendi's these days I just cut the top only and use the tail end of it too.., you can try if you like it or you can cut that end too. Then cut the Bhendi's into 1/4'' pieces and keep them aside.
Chop Onions and tomatoes and keep them ready.

Take a deep pan /or wok add 2 tbsp oil, fry these bhendis until they are soft and slightly crisp around and keep aside.
Then again add an other 2 tbsp of oil fry the marinated Paneer until they turn slightly reddish in colour, to this add a bit of salt and fry them and keep aside.

In the same wok / Pan add a 2 tbsp of oil when hot add mustard seeds when they splutter add Ginger-Garlic paste then add finely chopped Onions fry them until they are transparent then add finely chopped tomatoes fry them until they become soft, do all this in a low flame, so they don't get burnt.
Once they are done add the dry masala powders fry them for a minute, then add Bhendi and Paneer and mix  them well add a cup of water or a little more if you like it a bit more in a gravy consistency.
Close the lid and keep it in a low flame for few more minutes which helps in absorbing the masala into them.
Garnish with chopped coriander leaves and serve it with Chapatis, pulkas or rice.

Tips:
Be careful if you add too much water then dissolve 1/2 tbsp of corn flour in 1 or 2 tbps of water and add it to the gravy, this helps in thickening the gravy.
Use the Dry masala ingredients to your taste, as they might be different from what I use. like my green chilli is too spicy so I have just used one, and even my chilli powder is too spicy so I have just used one tsp so, use it according to your liking.

Sending this to Magic Mingle #5

The post Paneer Bhendi in Minty Masala Curry / Mint Flavoured Curry with Lady's Finger and Cottage Cheese cubes appeared first on My Veg Fare.

Here is how the recipe goes.....

DHINGRI MUTTER

INGREDIENTS:
250 gms of closed cup Mushrooms
1 cup of Green peas (I used frozen peas)
2 Onions
2 Tomatoes
1 Green chilli
7 to 8 sprigs of Coriander leaves
2 to 3 tsp of Oil
1 tsp of Chilli powder
1 tsp of Garam Masala powder
1 tbsp of Poppy Seeds
5 to 6 Cashew nuts
1 cup Fresh Yoghurt
3 to 4 Garlic cloves
1'' piece of Ginger

METHOD:
First of all wash the Mushrooms pat dry it, remove the stalks.
Meanwhile boil the mutter with a 1 and a 1/2 cup of water, do not throw away the water just keep them aside together.
Grind Onions, Tomatoes, Green chilli, Cloves, Ginger into a smooth paste.
Then Grind poppy seeds and Cashews into a smooth paste with little water. (to get a nice paste properly you can soak both these ingredients in hot water before you start this subzi which gives ample time to soak well).
Chop the Mushrooms into thin slices and chop the coriander leaves and get everything ready.
Take a wok heat oil, then add the Ground smooth paste and fry it until the raw smell disappears and oil starts to appear around the edges as in the third picture below then add the sliced Mushrooms and fry them until they becomes soft.

Then add  all the Masala powders and give a fry for 2 minutes then add the cooked Peas with an extra 1/2 cup of water with the water already with peas. Mix well then add the smooth paste of Cashew and Poppy seeds and allow it boil with required amount of Salt. Do not leave the wok unattended as it may start thickening Once it starts boiling nicely for 5 minutes add the Fresh Curds mix well and leave it for another 2 minutes with continuous stir otherwise the curds may break, Garnish with chopped coriander leaves mix well and serve this lovely dish with chapatis, parathas or pulkas.
It was very and tasted beautiful.

I would love send this to Pari of food delicious who is hosting Flavours of Punjab started by Nayana of simply food. 

The post Dhingri Mutter appeared first on My Veg Fare.

LASANIYA BATATA

INGREDIENTS:
8 small Potatoes
4 to 5 Garlic cloves
1 tbsp of chilli powder
1 tsp of cumin powder
1 and 1/2 tsp coriander powder
1 tsp Garam masala
1/4 tsp of turmeric powder
few sprigs of coriander leaves
1/2 cup of Bengal Gram flour
1 and 1/2 cup of water
2 to 3 cups of yogurt
salt as required

METHOD:
Cook the potatoes peel the skin, (as I had already told you, I used the potatoes in a different way, as they were left over).
Take a wok heat 3 to 4 tbsp of oil and fry the potatoes into golden brown.
Meanwhile In a bowl take bengal gram flour using water make a paste to this add the other powders and keep it ready.
To this itself I added cumin seeds when it crackled  I added chopped garlic, do not fry it too much just a little bit.
Then to this add the flour paste, do not make it too thick, let it be in thin consistency boil this, until the raw smell disappears, do not leave it unattended as it will start thickening and might get stuck to the bottom !!, stir it continuously for further 10 to 15 minutes then add the roasted potatoes and chopped coriander leaves, required quantity of salt and yogurt, mix well and keep stirring continuously  for further 10 minutes, do not stop stirring otherwise yogurt and water split apart! It's just like making Morkuzhambu, If you are scared it is better to mix them well and leave it for 2 or 3 minutes and watch the edge of the curry you can see small bubbles popping up, then it's time to put off the stove, otherwise they split apart.
I simply gave an other tadka/seasoning with a tsp of mustard seeds, 1 Red chilli and a sprig of curry leaves.

I wanted to make Jagruti's Bajri Na Rotla to go with my Barwa Baingan, I couldn't locate my flour, I was quite disappointed, check out her blog on that, she has some lovely Gujrati recipes from her kitchen, and she calls them Kem cho series.
I am sending this to Flavours of Gujarat by simply food sensations.

The post Lasaniya Batata (Garlic Flavoured potatoes in Yogurt gravy) appeared first on My Veg Fare.

METHOD:

1. First of all, If you are using fresh field beans/Lima beans cook them soft with enough water, If you are using like me dried ones, soak them overnight with a pinch of Baking soda.
2. In the morning wash the soaked beans thoroughly with water at least 3 to 4 times, and pressure cook till soft.
3. Heat oil in a kadai, add the ginger- garlic paste and fry well, it becomes brownish, then add the chopped onions and fry till brown.
4. Add the masala powders, and fry it further few more minutes,
5. Then add the chopped tomatoes, fry for further few more minutes until it is well done,
6. Then add the cooked Lima beans/ Averekkai and the slit chillies, sugar and salt to taste, with enough water making it into a gravy consistency. (If it is too watery add a tbsp of corn flour dissolved in 2 tbsp of water and add it to the gravy)
7. Garnish with chopped cilantro or coriander leaves fresh!! for further few minutes.

NOTES:  Please Adjust spices according to your taste as the chillies and spices vary from one Brand to other.

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The post Lima Beans Gravy/Avarekaalu subzi appeared first on My Veg Fare.

My father always told us not to use green potatoes, If we asked him about it, he used to say it is poisonous, well, back then we never had a computer and did not know much about Googling to find out what it was, don't we all follow lot of things being told by our elders blankly not questioning them!!, when we start thinking about it, I feel now a days I get more answers to their logic and wonder how did they know about it !!, In India, long back I was seeing a TV documentary about vegetables and how it should be grown, In this lovely programme I came to know something very important and I would like to share this with you all, maybe you must be knowing about it too.., I know I have posted so many potato recipes and you would be wondering why I have not told you about this all these days, well, as usual I keep forgetting lot of things.., ok let me come to the point, the person in the programme told the viewers not to consume potatoes which are turning green, as they have a solanine in them which is not good for health, click on the above link and check more details about this subject.

Green in potatoes indicates the presence of a rather harmful toxin, Glycoalkaloid poisoning called Solanine, When you see patches of green in your potatoes, I prefer not to use them or you can cut the green parts entirely and discard them.  So, what is this green colour in potatoes, they are nothing but actually chlorophyll which is harmless but, it is said that the chlorophyll indicates that the potato has been exposed to sunlight & the toxin which is normally present in the potato (solanine) becomes concentrated at harmful levels.  Always store potatoes in cool and dark place.
If your potato is damaged or bruised discard it and potatoes with sprouts should also not be consumed as they also have concentrated solanine.
Check out these websites for more information on potatoes:

 

• 1/2 Kg New potatoes
• 1/2 cup fresh Green Peas (optional)
• 2 Onions medium sized
• Coriander leaves to garnish
• salt as required
• oil for tempering and roasting the masala
• 1/4 Cup milk (optional)

• 1 tbsp chopped onion
• 2 tbsp chopped coriander leaves
• 2 cloves of Garlic
• 1 tsp of Coriander seeds
• 1 tbsp Dharia dal/Hurigadale/chutney dal
• 1 tsp of poppy seeds
• 4 to 5 green chillies
• 3 tbsp of fresh coconut
• 1'' cinnamon
• 2 cloves
• 1 Marati moggu
• 1" Ginger
• 1/8 th tsp Saunf (Aniseeds)

• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tbsp urad dal
• few curry leaves
• 1/4tsp turmeric powder
• oil for tempering and roasting

1. Pressure cook the potatoes once cooled peel off the skin and cut them into four's are mash them a little bit,
2. Meanwhile, In a wok, with a tsp of oil, fry cinnamon, cloves, Marati Moggu, Saunf and Poppy seeds fry well then add chutney Dal, Green Chillies, Coriander leaves, Garlic cloves, and fresh coconut fry them too, just for 1 or 2 minutes take out and allow them to cool.
3. Once they are cool grind them with all the remaining spices from the 'for the masala' ingredients and grind them into a fine paste, add water to make it into a dosa consistency, so that they do not form lumps when you add them into the potatoes.
4. In the same wok, add 2 tbsp of oil, season with mustard seeds, followed by the dals once they change the colour, add the other two finely chopped onions and roast them until they become transparent. If you are adding Green peas add it at this stage and cook it.
5. Then add the lightly mashed potatoes and the masala gravy and with enough water so the potatoes are immersed in the liquid, add the required quantity of salt, allow it to boil for some time, keeping an eye on it, as it starts thickening,
6. Once it starts turning into a gravy, add the 1/2 cup milk and coriander chopped finely to garnish and allow it simmer for further 5 more minutes, just be careful so that the milk doesn't get curdled up.
7. Mix everything well and serve it hot with anything of your choice, but it is usually served with set dosas

The post Aloo saag or Potato saagu & know about Green potatoes appeared first on My Veg Fare.

You must be wondering, why have I clicked these photos and put them in my blog, well this photo I clicked from my sister's garden in Pune, India.  will update when I make them......

Well, Taste depends upon individual taste buds, we like it in our home, maybe you might also like it when you try them.

The post Doddapatre Thambuli ( Coleaus Aromaticus ), Yogurt based curry appeared first on My Veg Fare.

TOMATO CHUTNEY (ANDRA STYLE)

INGREDIENTS:
1/4kg Tomatoes
4 to 5 (rekaalu)leaves of Tamarind
salt to taste
4 pods of garlic
3 tbsp of Red chilli powder
2 tbsp of oil

The post Tomato Chutney appeared first on My Veg Fare.

 

 

 

 

INGREDIENTS:
1/2 Kg Lady's Finger
1 Lime size Tamarind
little bit of jaggery(optional)
2 to 3 tsp of Rasam powder
1 sprig of curry leaves
salt to taste
1tbsp Rice flour
2 to 3 tbsp oil

Seasonings:
1tsp mustard seeds
1 tbsp channa dal
1tbsp urad dal
a pinch of turmeric powder

METHOD:
Soak Tamarind in a clean water for 1/2 an hour, squeeze and filter the water and keep it aside.
Wash and wipe clean Okra & cut them into 1/2'' pieces
Take a Kadai, pour oil and when it is hot, add mustard seeds once they splutter add the other seasonings and roast them for a minute until they change colour.
Now add the cut okra into the kadai and roast them in a low flame, add the curry leaves now, fry them until they are cooked and the sliminess disappears.
Add a tsp of salt when in process of cooking, the vegetable cooks faster and gets coated with salt.
Add the Tamarind extract and add another 1 or 2 glasses of water until the okra is completely immersed, so the water stands an inch above the vegetable.
Allow it to cook until the raw smell seizes from it, now add the rasam powder and allow it boil another few minutes so that the Ghaatu (spiciness) of the powder decreases
Add jaggery and salt to taste, you can add water a little more to increase or decrease the quantity of the gravy.
If the gravy doesn't thicken take a tbsp of rice flour mix little water and make it into a paste and pour it into the gravy, within minutes the gravy thickens and now it is ready to serve
Serve with hot rice and a tsp of oil or with chapatis

Note:  Okra have sliminess lot of people don't like it, but its not a big problem, we can get rid of it in different ways

1. cut the okras and leave them on a newspaper the night before you use it

2. Adding little buttermilk or Tamarind in the middle when it is cooking gets rid of the sliminess

3. Using more oil or frying in oil till crispy removes the sliminess.

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OKRA/BENDEKAAYI GOJJU

Tangy, sweet and spicy gravy very delicious goes very well with Rice and Chapati

Course Main Meals/ Lunch /Suppers /Dinners

Cuisine South Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Author Jayasri

Ingredients

• INGREDIENTS:
• 1/2 Kg Lady's Finger
• 1 Lime size Tamarind
• little bit of jaggery optional
• 2 to 3 tsp of Rasam powder
• 1 sprig of curry leaves
• salt to taste
• 1 tbsp Rice flour
• 2 to 3 tbsp oil
• Seasonings:
• 1 tsp mustard seeds
• 1 tbsp channa dal
• 1 tbsp urad dal
• a pinch of turmeric powder

Instructions

• Soak Tamarind in a clean water for 1/2 an hour, squeeze and filter the water and keep it aside.
• Wash and wipe clean Okra & cut them into 1/2'' pieces
• Take a Kadai, pour oil and when it is hot, add mustard seeds once they splutter add the other seasonings and roast them for a minute until they change colour.
• Now add the cut okra into the kadai and roast them in a low flame, add the curry leaves now, fry them until they are cooked.
• Add a tsp of salt when in process of cooking the vegetable cooks faster and gets coated with salt.
• Add the Tamarind extract and add another 1 or 2 glasses of water until the okra is completely immersed, so the water stands an inch above the vegetable.
• Allow it to cook until the raw smell seizes from it, now add the rasam powder and allow it boil another few minutes so that the Ghaatu (spiciness) of the powder decreases
• Add jaggery and salt to taste, you can add water a little more to increase or decrease the quantity of the gravy.
• If the gravy doesn't thicken take a tbsp of rice flour mix little water and make it into a paste and pour it into the gravy, within minutes the gravy thickens and now it is ready to serve
• Serve with hot rice and a tsp of oil or with chapatis

Notes

Adjust the spices according to your taste, My Rasam powder may be different from yours so you should use it as you like it

The post Lady's Finger / Okra / Bendekaayi Gojju appeared first on My Veg Fare.

EGG CURRY

Ingredients :

• 7 to 8 Eggs
• 4 to 5 Medium sized onions
• 5 to 6 Tomatoes (puree)
• 1 tbsp Ginger- Garlic paste
• 1 tsp Turmeric powder
• 1 tbsp Garam masala powder
• 1 tbsp Bengali masala powder
• 5 to 6 Tbsp of oil
• 1 tbsp Chilli powder

METHOD:

1. First hard boil the eggs & peel out the skin, Take a Kadai or wok, heat oil say 1 to 2 tbsp & then add turmeric powder, In a low flame, fry the boiled eggs in them till they are nicely coated with turmeric and turn into orange colour as you can see in the photo , take them out & keep aside.
2. Using the same oak, heat another 4 to 5 tbsp of oil, fry ginger-garlic paste till they turn into brown in colour then add the onions & fry them until they are transperent, she asked me to add a bit of salt when frying onions so onions become soft as soon as possible.
3. Then add the tomato puree and keep on stirring until the oil leaves the sides of the wok, (for this kind of gravies you have to add more oil).
4. Then add a bit of turmeric powder, chilli powder, Garam masala powder & *Bengali masala powder 1/2 tsp and a tsp of sugar so it gives a caramalised colour & taste, salt to requirement.
5. Now add the hard boiled eggs, but before adding them you have to make a little slit in each of them as you do not want them to splutter up.
6. Allow them to cook for some more minutes, If you want it to be more like a gravy then add little water to it.
7. Add an other or remaining 1/2 tsp of Bengali masala powder, mix well and now it is ready to serve as a side dish with your choice of chapati or nans or breads.

NOTE: * BENGALI GARAM MASALA POWDER: consists of cardamom, cinnamon and clove in 2:2:1 ratio, she said they always keep this ready like the usual garam masala powder & use them in almost all of their dishes.

Mimi was kind enough to tell me this recipe over the telephone, with her little son not feeling well, who is just 6 months old, we completed between 2 to 3 phone calls :), I want to give this recipe a try with Aloo or Potatoes as my husband & me do not eat eggs. I will not say we do not eat eggs at all, as lot of bakery products like for example cakes use egg in baking. I love cakes very much!!!!!, well thank you mimi for the recipe once again.

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