Traditional Tuna Rasam Bhaji Recipe (Tuna Sabzi Flavored with Rasam Powder) Recipe

To begin making Tuna Rasam Bhaji method (Tuna Sabzi Flavoured With Rasam ground mix), prepare the vegetables and empty out the tuna from the can.bring to temperature 1-2 teaspoons of coat in a large cooking vessel or kadai.Once the coat is fiery, introduce Jeera, allow them to sizzle.Immediately after they start sizzling, introduce julienned ginger and slit green chillies and cooking vessel-fry for about 10 seconds.introduce the onions and cooking vessel-fry on low-medium bring to temperature until they turn translucent and soft.introduce the turmeric ground mix, chilli ground mix (optional), rasam ground mix and sauté.introduce the remaining vegetables and cooking vessel-fry for 2-3 mins or until the veggies are cooked about halfway through.introduce the canned tuna and toss together until the masala has coated the fish.Adjust the table salt and make for about 8-10 mins with covered lid, stirring every once in a while, avoiding any charring.Once done and the tuna is cooked, squeeze in the just-picked lemon nectar and top with coriander leaves and julienned ginger.present Tuna Rasam Bhaji method (Tuna Sabzi Flavoured With Rasam ground mix) with Phulka method, and Smoked Dal Makhani Dhaba Style method, rice with Salad.