May 17, 2020
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Kiran Konduri, CEO, Zephyr Software, Bangalore

"The same rules of management also apply in the kitchen... meticulous preparation, attention to detail, and willingness to improvise when things go wrong!"

Kiran Konduri, CEO, Zephyr Software, Bangalore
Jagadeesh N V.
Kiran Konduri, CEO, Zephyr Software, Bangalore
outlookindia.com
-0001-11-30T00:00:00+0553
Pala Kura Pappu or Palak Dal

Spinach 2 bunches
Tomatoes 3 med. size
Toor Dal 1 cup
Green chillies 6-8
Haldi pinch
Garlic cloves 5
Curry Leaves 10 leaves
Red Chilli Powder 1/4 tsp
Salt to taste
Dry Red Chillies 3
Vegetable Oil 4 spoons
Mustard Seeds 1/4 tsp
Jeera 1/4 tsp

Wash and cut spinach, cut tomatoes into small pieces, slit chillies open, peel garlic. Wash the toor dal, transfer to a pressure cooker with 1/2 spoon of oil, haldi, chilli powder and green chilli. Add spinach and tomatoes and mix well. Add 2 cups water, close the cooker and cook at medium flame for at least 2 whistles. Take off the burner and let the cooker sit for 15 min and then open it.

In deep non-stick pan, heat 3 spoons oil, add mustard seeds, jeera, curry leaves, dry red chilli and garlic. As the mustard starts popping, pour the contents of the pressure cooker into the pan. Turn down flame to low, add salt and cook 5 minutes.

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