Tomato: 2 big
Ginger paste: 1 tbsp
Garlic paste: 1tsp
Turmeric powder: 1tsp
Chilli powder: 1tbsp
Coriander powder: ½ tbsp
Garam masala powder: 1tsp
Curry leaves: few
Coriander leaves: 1 string
Method of Preparation
Cut each parippu vada into 4 pieces. Keep aside.
Heat oil in a pan, add chopped onions.
When it turns slight brown color add ginger garlic paste. Stir for a while.
Add chopped tomatoes, when tomatoes get cooked,
Add garam masala, turmeric powder, chilli powder, coriander powder.
Stir for a while and add 1 ½ cup water and salt to it.
When it boils add the vada pieces.
Put in low flame, stir frequently till the gravy becomes thick.
When the gravy becomes thick add curry leaves and coriander leaves.
Switch off the flame.
The better it tastes when the vada gets soaked in gravy well.
Goes well with chappathi.
Sending to FOODELICIOUS EVENT FOR NOVEMBER & GIVEAWAY, ‘ONLY’- CURRIES, hosted by Kamalika of Janaki’s Kitchen
Sending to the event hosted at Wit, Wok & wisdom