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The ingredients needed to make Veg thali - besanbhindi, tur dal, rice, parantha:
- Prepare For besan bhindi
- Get 250 gms bhindi
- Get 1 tsp garlic granules
- Provide 1 tsp jeera
- Prepare 2 tsp sesame seeds
- Prepare 1 tsp grated ginger
- Get 2 tbsp roasted besan
- Provide 2 tsp saunf powder
- Get 2 tsp salt
- Take 1 tsp turmeric powder
- You need 2 tsp red chilly powder
- You need 2 green chillies chopped
- Use 2 tbsp dhaniya jeera powder
- Provide 2 tbsp oil
Steps to make Veg thali - besanbhindi, tur dal, rice, parantha:
- Wash, wipe the bhindi. Cut the bhindi. Now heat oil in a kadai, add jeera, sesame seeds, garlic granules, green chillies and grated ginger. Mix well. Add turmeric powder, chopped bhindi. Cook till done. Then add all the remaining spices, besan, saunf and salt. Add coriander leaves and lastly sprinkle lime juice. Serve with parantha.
Find the complete instructions on Bawarchi. Soak rice and tur dal (add fenugreek seeds to it) separately with enough water for an hour. Thali dishes vary from region to region and are usually served in small bowls, called katori, which are placed on a round tray, the actual thali - often. The thali from Uttar Pradesh is again robust, filled with dal, veggie dishes, dahi and even sweets. The Awadhi and Mughlai cuisines of Uttar Pradesh bear similarities to those of Kashmir and Punjab due to the common influence of Mughals.
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