Updated: Mar 19
Preparation Time: 10 min. Cooking Time: 25 min. Serves 2
6 Idli 1 Red Onion Finely Chopped ½ Green Bell Pepper Finely Chopped 2 Tomato Finely Chopped 3 tbsp Oil 1 tbsp Ginger Garlic Paste 1 Green Chilli Finely Chopped 8-10 Curry Leaves (Mitho Limdo) 2 tbsp Coriander Leaves Finely Chopped ½ tbsp Urad Dal (Split Black Gram) ½ tsp Mustard Seeds ½ tsp Cumin Seeds ¼ tsp Asafoetida (Hing) ½ tsp Turmeric Powder ½ tsp Chilli Powder ½ tsp Garam Masala Powder 1 tsp Pav Bhaji Masala Powder 1 tsp Sugar Salt to taste
Cut all the idlis into nine pieces and keep it aside.
Heat the wok on medium heat, once hot add the oil, urad dal, mustard seeds, cumin seeds, curry leaves and asafoetida till it crackles for about 10 seconds.
Now add the chopped onions and cook until golden brown, then add the bell pepper and cook for 5 minutes more.
Now add the ginger-garlic paste, turmeric powder, chilli powder, garam masala and pav bhaji masala.
Mix well then add the chopped tomatoes, sugar, salt and ¼ to ⅓ cup of water till the tomatoes go soft and mushy.
Finally, add the chopped idlis, toss and mix well so that the masala has coated the idlis.
Garnish with coriander, serve hot as an appetizer!