SANDGYACHI BHAJI

Sandgyachi Bhaji/ Moong Vadi chi Bhaji is a staple food for Maharashtrain during monsoons. This dish is made with moong dal vadi, which is sundried during summers and stored. From my childhood, I have grown up eating and relishing these kinds of recipes being prepared by my mother and aunts with all interesting chit chats. My mom used to make moong vadis from scratch but being lazier I prefer to buy them from other home cooks. Till few years back, my mom used to parcel it for me. This is very helpful when there is nothing to make, your refrigerator has no vegetables and you are confused. Sandgyachi bhaji is similar to Rajasthani Papad Ki Sabzi and it tastes best when served with roti/ bhakri. These dumplings are tasty and nutritious as they are lentil based. So do try it once and if you like share your feedbacks.    

  INGREDIENTS:

1 Cup Sandge/ Moong Vadi

2 Onions, chopped

8-10 Garlic Cloves

½”Ginger piece

2 tablespoon Coriander

½ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Garam Masala Powder

½ tablespoon Coriander Powder

Salt as needed

2 tablespoon Oil

METHOD:

STEP 1 – Heat ½ teaspoon oil on a tawa/ pan and roast sandge well for 2-3 minutes. Keep them aside.

STEP 2 – On the same tawa, add chopped onion and roast well until golden brown.

STEP 3 – Then add oil, chopped garlic and ginger and roast until raw smell vanishes.

STEP 4 – Add chopped coriander and mix well. Switch off the flame.

STEP 5 – Transfer the onion mixture in a plate, add coriander powder. Cool it completely.

STEP 6 – Add all this ingredients in a mixer pot and grind to make a fine paste.

STEP 7 – In a small bowl, add red chilli powder, turmeric powder and add 1-2 tablespoon water to make a paste.

STEP 8 – Heat a pan with remaining oil.

STEP 9 – Add red chilli –turmeric paste and roast for few seconds.

STEP 10 – Now add onion paste in it, mix well and cook for 2 minutes.

STEP 11 – Add garam masala powder, mix well. Then add around 2 glass hot water and mix.

STEP 12 – Season it with salt. Let it come to boil.

STEP 13 – Add roasted sandge, mix well and cover it partially. Cook for 10 minutes.

STEP 14 – After 10 minutes, check the sandge. If they are soft and cooked properly, switch off the flame. If not and need some more time for cooking, add some more water and cook for another 5 minutes.

STEP 15 – Garnish with chopped coriander and curry is ready to serve.

Sandgyachi Bhaji goes well with roti/ bhakri or steamed rice.