Avarakkai Potato Poriyal/Broad Beans Potato Poriyal

                          

INGREDIENTS:

Avarakkai/Broad Beans -150 gm

Potato - 2

Mustard -1/2 tsp

Urad dal - 1 tsp

Jeera - 1 tsp

Hing -2 pinch

Curry leaves - sprig

Sesame Oil -2 Tbsp

Salt 

Coriander powder -1 tsp

Red chilli powder - 2 tsp

Turmeric powder - 2 pinch

Water - 3/4 cup or more for cooking vegetables

METHOD: 

1.Wash the broad beans and string it on both sides using a knife.

2.Chop the broad beans into small pieces.

3.Heat Oil and add all the tempering ingredients.

4.Add Chopped potatoes and saute well.

5.Add finely chopped broad beans and saute well.Add water and mix well.

6.Cover and cook till the vegetables are cooked properly.

7.Add all the masalas and salt.Mix well.

8.When raw smell of masalas dissappears,switch off the stove and serve hot.

Goes well with rice and rasam.

Instant Egg Idiyappam

 

INGREDIENTS:

Leftover Idiyappams - 8 to 10

Eggs -4

Shallots- 8

Pepper ground - 2 Tbsp

Salt as needed

Sesame oil - 3 Tbsp

Curry leaves -1 sprig

METHOD:

1.Heat Oil in a pan

2.Add curry leaves and chopped shallots and saute till it gets cooked.

3.Add eggs and mix well .Let the eggs get cooked fully.

4.Add pepper and salt and mix well.

5.Shred idiyappams by hand and add it to the egg mixture.Mix well.

6.Serve hot and enjoy.