Moongary/Sungary

Ingredients

Moongray (Redish pods)1¼ kg
Piyaz (Onion)1 medium
Tamater (Tomatoes)2 large
Dahi (Yogurt)1 pao
Sabz mirchon ka paste (Green chilli paste)2 tsp [heaped]
Lehsan (Garlic) paste1 tsp
Pissi laal mirchen (Red chilli powder)¾ tsp
Namak (Salt)1¼ tsp
Haldi (Turmeric powder)¼ tsp
Zeera (Cumin seeds)1 tsp

Method

Step 1: Boil Moongray (Redish pods) in 5-6 glasses of water until almost tender. Drain and rinse with tap water and set aside.

Step 2: Fry Piyaz (Onion) in ¾ cup of oil till light golden. Add Zeera (Cumin seeds) and mix for 10 seconds.

Step 3: Add Sabz mirchon ka paste (Green chilli paste), Lehsan paste (Garlic paste), Tamater (Tomatoes), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), mix and cook on medium to low flame till masala is ready.

Step 4: Add boiled Moongray (Redish pods), mix, cover and cook on low flame for 5-8 minutes.