Puri curry

                           

Though there are so many types of curries. With puri we , the  Andhra people prefer two types. One among them is here.  For a better puffy and tasty puri look into puri post.

Ingredients ( serves 4)

-          Potato medium size

-           Onion 2 big

-          Chillies 1or 2

-          Tomato 1 big

-          Peas (optional) ¼ cup

-          Carrot small size (optional)

-          Salt

-          Bengal gram flour (besan) ½  cup

Temper (tarka) :

-          2 tsp oil

-          ¼ tsp split urad dal

-          1/6 tsp jeera

-          1/6 tsp mustard seeds

-          1 curry leaf ( optional)

-          Pinch of turmeric

Procedure:

-          Take oil in a small preasure cooker/sauce pan and heat it.

-          Add temper ingredients all together.when urad dal turns into golden brown colour add split chily   and finely chopped choped onions.Sort them on low flame.

-          Add cut potato pieces  and sort for a while.

-          Add finely  chopped tomato and sort for a while.

-          Add salt and one cup of water . Put the whistle and leave it for 2 whistles.

-          Take basin in a small bowl. Add 1 cup of water slowly to it mixing it with a spoon careful lumps shouldn’t form.

-          Remove the pressure cooker lid. Check  if any water remained. Atleast  1 cup water must be there. If necessary add water. Boil it till bubbles come.

-          Now add basin batter slowly whhile stirring with the spoon so that lumps shouldn’t form.

-          Cover it and cook on low flame for 10 min.

-          Occasionally stir it so that it won’t stick to the bottom.

-          Taste it .If you find the basin is cooked you can serve it.

Tips:

-          Depending upon your taste you can increase (or) decrease the water content.