1/2 cup onion, diced.
2 tbsp grated coconut.
1 tbsp split green gram.
1 tsp white poppy seeds or white sesame seeds.
6-7 red chilies.
1 tsp coriander seeds.
1/2 tsp fenugreek seeds.
Little oil to roast the above ingredients.
3-4 tbsp Olive oil or coconut oil.
1 cup pearl onion, sliced.
1 big tomato, chopped fine or crushed.
1 tsp turmeric powder.
1 tsp mustard seeds.
1/4 tsp asafoetida powder.
2 sprig curry leaves.
1 small tamarind piece, soak in little water, strain and keep.
Salt to taste.
Dried vegetables
PREPARATION:
1. Roast the first seven ingredients separately in little oil. Let it cool. Or dry roast, if preferred.
2. Grind all the ingredients together, to a fine paste.
3. Heat oil, add mustard seeds, when it crackles, add one sprig curry leaves, add the sliced pearl onions, and saute till its soft.
4. Add the crushed tomatoes and cook, stirring occasionally.
5. Add the ground mixture, stir constantly on medium fire, till oil comes out of that, about 5 minutes.
6. Stir in the turmeric powder, asafoetida powder, mix well.
7. Add the tamarind water, one and a half cup water, dried vegetables, salt and bring to boil.
8. Add the remaining curry leaves, and remove from fire.
"ENJOY COOKING AND EATING"
PREPARATION:
1. Roast the first seven ingredients separately in little oil. Let it cool. Or dry roast, if preferred.
2. Grind all the ingredients together, to a fine paste.
3. Heat oil, add mustard seeds, when it crackles, add one sprig curry leaves, add the sliced pearl onions, and saute till its soft.
4. Add the crushed tomatoes and cook, stirring occasionally.
5. Add the ground mixture, stir constantly on medium fire, till oil comes out of that, about 5 minutes.
6. Stir in the turmeric powder, asafoetida powder, mix well.
7. Add the tamarind water, one and a half cup water, dried vegetables, salt and bring to boil.
8. Add the remaining curry leaves, and remove from fire.
"ENJOY COOKING AND EATING"
No comments:
Post a Comment