Pastel Bangalore Brinjal (Chow Chow with Moong Dhal) Curry - Healthy South Indian Style

Exploring Pastel Bangalore Brinjal (Chow Chow with Moong Dhal) - Pastel Chow Chow sauce

✨ABOUT THE RECIPE:

▼INGREDIENTS:

oil - 3 tbsp

Mustard seeds - 1 tsp

cumin seeds - 1 tsp

Urad dhal - 1 tsp

Dried red chilli - 6

chopped onions - 1 medium size

Tomato - 2 chopped

300 g of Chow Chow (almost 2 chopped chow chow)

water 300 ml

moong dhal - 75 g

curry leaves

pinch of hing powder

Note : if 3 chow chow used , add 100 g of moong dhal

▼PROCEDURE:

Pour oil - 3 tbsp

Mustard seeds - 1 tsp let it split on high flame

After add cumin seeds - 1 tsp

Urad dhal - 1 tsp

Dried red chilli - 6

Change medium flame as it turns brown and aromatic

Add chopped onions - 1 medium size

add finely chopped onion so that it melts into the sauce well

Tomato - 2 chopped once onions turned transparent saute for 5 minutes

Now add 300 g of Chow Chow (almost 2 chopped chow chow)

use fresh chow chow for greenish look of the sauce chow chow also called bengaluru brinjal after add salt - 1 tsp

Add homemade masala - 2 tsp

Adding less masala will not dominate the chow chow which is the main ingredient hence add in teaspoons

Add water 300 ml

now add washed moong dhal - 75 g

for 2 quantity of Chow chow adding 75 g which is suitable for 4 servings

these moong dhal are also called as pasi parupu or split yellow moong dhal as they contain high amounts of folate which is good for pregnant women.

add curry leaves washed in water two times and pinch of hing powder

Now keep 3 whistle in high flame

after first whistle change medium flame

after 3 whistles turn off flame and leave for 10 minutes to release pressure completely and then open as i said it in many of my videos

the recipe is on fleek but not greenish is because i bought the chow chow 2 days before hence the green colour is not dominated but ensure the taste

so you pupil use fresh chow chow make the recipe look greenish and seemless

Serve for rice it goes awesome

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