INGREDIENTS:
Boiled bengal gram 1 KG                    
Fresh desiccated coconut 200 gram
Ginger garlic chopped 2 tbsp
Finely chopped tomatoes 6-8
Turmeric powder 2 tsp
Crushed red chili 2 tbsp
Crushed black pepper 2 tsp
Garam masala Powder 2 tsp
Green chilies 6-8
Oil 4 tbsp
Salt to taste
For Bhaghar:
Whole cumin seeds 2 tsp
Curry leaves 6-8
Oil 2 cup
DIRECTIONS:

1. Take a cooking pan add chopped ginger garlic, oil and fry then add finely chopped tomatoes and cook until tomatoes soft.
2. Now add boiled Bengal gram mix it well then add turmeric powder, crushed red chili, crushed black pepper, and salt mix it well.
3. Then add sufficient amount of water and cook.
4. Now add fresh desiccated coconut mix it well. At last add, green chilies mix it well.
5. Take it out in a serving bowl, sprinkle garam masala powder.
6. Temper whole cumin seeds and curry leaves in hot oil to make the bhaghar; add it to the dish and serve it.

Prep Time: 15 Min

Cook Time: 20 Min

Source:

Chef Name

Chef Gulzar Hussain

Gulzar Hussain is a chef from Pakistan and born on August 5, 1964. He found his true vocation in the culinary arts, he used to be an actor of film and television. He left for Japan to train with oriental chefs in 1998. His specialties include the oriental and the continental.