REQUIRED INGREDIENTS
PEERKANGA (Ridge Gourd) - 1 NO
BENGAL GRAM FLOUR - 6 TSPS
RED CHILLI POWDER - 2 TSPS
ASEFOTIDA - 1 PINCH
CORN FLOUR - 1 TSP
SALT
OIL FOR FRYING
PREPARATION METHOD
MIX ALL THE INGREDIENTS LIKE PASTE WITH WATER AND ADD PEERKANGA.
THEN DEEP FRY LIKE OTHER BHAJJIS
THIS VEGETABLE IS HIGH IN CALCIUM.
SERVE WITH CHUTNEY
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