Kandha Patha Baaji - By Vahchef @ Vahrehvah.com | Vahchef - VahRehVah

Kandha Paat Bhaaji is a typical Maharashtrian dish made with spring onions and spices. Best when served with jowar ki roti. Green onions or spring onions are known as Kandha paat or Kandyachi paat in Marathi. This is a very simple and delicious dish where the leaves of spring onions are seasoned with a variety of aromatic spices and flavoured with fresh coconut, roasted peanut powder and sesame seeds.

http://www.vahrehvah.com/kandha-vadi


Ingredients:
Red chilli powder 1 1/2 Teaspoons
Turmeric powder 1/4 Teaspoons
Spring onions, chopped 1 Cup
Hing (asafoetida) Pinch
Cumin seeds 1/2 Teaspoons
Mustard seeds 1/2 Teaspoons
Oil 2 Tablespoons
Moong Dal Vadi 1/2 Cup
Coriander powder 1/2 Teaspoons
Salt to taste
Water 1/2 Cup

Directions:
1. Add very little oil in a pan and when it is slightly hot, add the moong dal vadis and cook it for a while as it gives a nice flavour. Once they slightly get fried, remove and transfer them into a plate. Add little oil in the same pan, when the oil gets hot,

2. add mustard seeds. When they start crackling, add cumin seeds, pinch of hing, chopped spring onions. Saut the entire ingredients well.

3. Add turmeric powder, red chilli powder, coriander powder and salt. Mix and add ¢ cup of water and allow the kandha to cook. Check the seasoning and adjust. Bring it to one boil and add the fried moong dal vadis and mix.

4. Reduce the heat, cover the pan with a lid and cook it for about 2-
3 minutes. After 3-4 minutes, check and if the moong dal vadis become soft and break easily, then the dish is ready to serve.

5. Switch off the flame, cover and serve after 3-4 minutes.


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