Ghuguni Recipe checks all the boxes for me. It is vegan, gluten-free, protein-rich and easy to make. A simple side dish that can be served as a snack too. Try making this yum curry and you will fall in love with it!
|Ranjka/Thecha ~ A Chilli Preserve|
In Karnataka it’s traditional to make Ranjka also known as Thecha in Maharashtra.
This was true as long as Amma could manage it. There used to be pickles, jams and sauces made according to the season. So in the season when red chilles were available ranjka was made.
never finish what I start.
- 15 green chillies
- 6 pods garlic
- 2 ½ tblspn oil
- ¼ tsp mustard seeds
- Pinch fenugreek powder
- Pinch asafoetida
- Lemon juice
- Salt to taste
- In the chutney pot of the mixer grind chillies and garlic.
- In a kadhai/wok heat oil and splutter the mustard seeds.
- Immediately add fenugreek powder and asafoetida.
- Add the ground paste to the oil and stif fry till the oil comes out.
- Get off the flame Add salt and lemon juice. Stir well.
- Serve with bhakari and zunka.
- I use this to add flavour to the Bombay pav bhaji while re frying the veggie on the tava.
- Try a minuscule in Misal Pav too.
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!