Tuesday, August 26, 2008

Onion and Beans Bhaaji

This bhaaji is yummy on its own with any type of roti. As a filling it is absolutely easy to handle and versatile. Why you ask? As it has the dryness ideal for stuffing.

The oven fresh Bhaaji stuffed Danish Braid Pastry I made on Sunday tasted awesome and so this independent post of the Onion and Beans Bhaaji ~~~


2 big onions chopped fine
2 cups fine chopped beans
1 teaspoon coriander powder
1 teaspoon red chili powder
2 cloves garlic chopped fine
1/4 teaspoon turmeric
1 tablespoon oil
salt to taste

Heat oil in a wok. Add the onions fry till pink. Then add the beans stir, follow in with garlic. Stir for two mins. Then add the red chili powder, coriander powder and turmeric. Keep stirring add the salt and cook for another 15 mins till completely dry. This bhaaji tastes best when cooled completely.

Just struck me! It would make a great Panini too!

Or roll it up in chapati.


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