In the second episode of the Dakhni food series, DH's Asra Mavad is on a mission to break some stereotypes about Bengaluru Muslim food. She is meeting with a house chef in Bengaluru, who teaches her to cook a unique vegetarian meal - the bhaaji ka chaar.<br />Don't miss the green chicken phall - a dish that can also be made with potatoes.<br /><br />SADIYA'S RECIPES<br />BHAJI KA CHAAR<br />A tangy gravy prepared out of the stock of dal and greens (in this case green beans) and served with a side of the vegetable.<br /><br />Cuisine: Bengaluru Dakhni Muslim<br />Serves 4<br /><br />Ingredients for bhaji <br />250g green beans<br />1 cup Toor (Arhar) dal <br />2 - 3 medium sized onions <br />1/2 cup coconut chopped to small pieces<br />3 - 4 dry red chillies<br />1 pod garlic<br />Coriander <br />Curry leaves<br />2 - 3 tsp oil<br />Salt to taste<br /><br />Ingredients for chaar <br />Beans and toor dal stock.<br />1 tablespoon oil <br />1 - 2 medium sized onions.<br />2 tomatoes.<br />3 - 4 inch piece of coconut<br />1 pod garlic<br />2 tsp cumin seeds<br />1 tsp black pepper corn<br />4 - 5 dry red chillies<br />50g fresh coriander <br />1 tsp tamarind<br />Curry leaves <br />Mustard seeds<br />Salt to taste<br /><br />DIRECTIONS<br />Bhaji<br />1. To begin making the stock, add toor dal and to a litre of water and boil for 8 - 10 minutes. Add the green beans and cook for another 8 minutes. Strain the water from beans and dal. Save this stock for the chaar.<br />2. Add red chillies, few curry leaves, garlic and coconut bits to a mixer and ground coarsely. Once this is done, heat oil in a pan, add the blended mixture and saute for a few minutes. <br />3. Add finely chopped onions, and add salt to taste. Stir well.<br />4. Add the semi boiled green beans and dal. Add chopped coriander, saute on a high flame. Add a little water and close the lid and cook for 5 mins on a low flame. The bhaji is ready.<br /><br />DIRECTIONS<br />Chaar<br /><br />1. Roast onions, tomatoes directly on fire.<br />2. Do the same for the piece of coconut. Keep both aside.<br />3. Take a pan and dry roast zeera, black peppercorns, red chillies, curry leaves and garlic. <br />4. Add all the roasted ingredients to a mixer along with tamarind paste and coriander. <br />5. Add the stock of the green beans and toor dal along with the rest of the ingredients.<br />6. Blend till you get a smooth texture.<br />7. To season the chaar, heat oil in a vessel. Add mustard seeds, curry leaves, and half a sliced onion.<br />8. Pour the paste that is in the jar and add water accordingly (the texture should be slightly liquid). Boil it for about 2-3 minutes. The chaar is ready.<br /><br />Serve bhaji and chaar with plain rice or ragi ball/ragi mudde.<br /><br />CHICKEN GREEN PHAAL<br />Chicken green (hari) phaal is a popular side dish among the Muslims in Bengaluru. It can be whipped up in a jiffy and can be served with rotis or rice. The chicken can also be replaced with mutton or potatoes (cooking time differs).<br /><br />Ingredients<br />1 kg chicken<br />2 tbsp cooking oil<br />100 gms fresh coriander<br />1 onion<br />3 - 4 green chillies<br />2 tsp black pepper<br />2 tsp ginger garlic paste<br /><br />DIRECTIONS<br />1. Add half an onion, coriander, green chillies and black peppercorn to a mixer and blend to a fine paste. Keep aside.<br />
