Nimben(Lemon)Bajji/Gojju/Curry
Red chillies 4/5
Garlic 4 pods
Dry coconut - 1/2 cup
Ghee -2 tbsp
Sugar - 1/2 tsp
Lemon juice of 1
Pink salt as per taste
Kashmiri red chilli powder - 1/2 tsp
Coriander chopped
Khus khus - 1 tsp
Lemon zest - 1tsp
Tempering:
Ghee - 2 tsp
Mustard - 1/4 tsp
Jeera - 1/4 tsp
Hing a pinch
Red chilli 🌶-2
Curry leaves
Method:
1. Take a small pan add 1 tbsp ghee and dry coconut, red chilli & khus khus , garlic and sauté till the aroma is released and let it cool
2. Take a blender and blend the roasted ingredients into smooth paste by adding little water.
3. Heat a pan with 1 tbsp ghee and add the blended paste, red chilli powder, salt, sugar, lemon juice, 1/2 lemon zest and add water to adjust the consistent and let it boil.
4. Heat a small pan with add ghee add the mustard and let it crackle, add jeer & other ingredients to prepare the tempering.
Garnish with tempering & lemon zest.
Serve hot with rice and ghee.
Note: you can add extra lemon if you want
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