Pyassi haldi
by Foodie#390603
09 Nov 2007
This recipe has been viewed 8507 times
Serve hot with roti or baathiya
haldi can only be found in winters. it is good and best to heat it in winters only.
turmeric powder is not used since haldi is already yellow in colour.
your hands will become yellow so wear glover or plastic backs while peeling and grating haldi.
u can add more garlic required to ur choice
Pyassi haldi recipe - How to make Pyassi haldi
Cooking Time: Total Time:
250 gms fresh turmeric (amba halad)
6 spring onions, chopped
3 tomatoes, chopped
4 cloves garlic (lehsun), chopped
chopped green chillies
chilli powder to taste
coriander (dhania) powder to taste
salt to taste
cumin seeds (jeera) to taste
a pinch of asafoetida (hing)
ghee
some water as required
Method
- Peel the haldi and grated it.
- Take a wok add good amount of ghee when it is hot add cumin seed as it crackles add hing then green and red chilles.
- Now add garlic and fry untill its light brown now add haldi to it and fry it until its golden yellow (fry haldi properly or it will give bitter taste atleast for 15mins, by looking to it u can feel it is fried).
- Now add chopped spring onions to it fry constantly for 5mins.
- Add all remaining masales fry for 5mins.
- Again then add chopped tomatoes let them be soft and now add 11/2 cup of water to it. close the lid and fry for 10 mins on low flame.
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