Bean fry is one of my favorite foods. I have shown you many, many times before. Trying to show again today. With this type of sim fry (with a potato) you can eat half a plate for breakfast or at the beginning of any meal. Bharta, what else do we do with frying! Let's see! Needless to say, this kind of cooking has to be done by hand, those who have this kind of cooking taste in their hands will taste all the cooking!
Ingredients: (You can adjust the quantity by looking at the pictures)
- Beans, must be cut thin (see picture)
- Potatoes, beans cut to the same size, even if not given, but it increases the taste
- Chop the onion
- Rusun Bata
- Ginger paste (a little, even if you don't give it)
- Cumin powder
- Chili powder
- Yellow powder
- Raw peppers
- Coriander leaves
- Water
- Salt
Picture 1: These beans are brought from our village house, from my mother's hand tree.
Picture 2: Make the SIM like this before.
Picture 3: Cut the potatoes in this way, next to the potatoes.
Picture 4: Original cooking. Heat oil in a pan, add a little salt and fry onion.
Picture 5: When onion turns light yellow, add garlic, ginger and cumin powder. Fold in. A nice smell will come out.
Picture 7: Now give half a cup of water.
Picture 7: Now add turmeric powder and chilli powder.
Picture 7: Add some green chillies, drain well and remove the oil. This is basic cooking. The next taste will depend on its taste.
Picture 9: Now add bean paste and potato paste.
Picture 10: Shake well and mix.
Picture 11: Reduce heat and cover with lid for 10 minutes, but do not leave the edge of the oven. Can shake occasionally.
Picture 12: This is exactly the situation. (If you think water is needed or if the beans are not cooked enough, you can give some water). Now look at the final salt, if you like it, give it, if you don't like it, go ahead.
Picture 13: Now grate the coriander leaves and mix and remove.
Picture 14: Busy, pick it up.
Picture 15: Ready to eat. Can be eaten with bread, parota, luchi or white rice.
Greetings to all. Coming up with more and more recipes. Enjoy your time.
Acknowledgments: RIZBI AHMED RAFI
(Friends, you can print, mail and share this post if you want, thanks and best wishes in advance)
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