Tamarind paste - 2 tbsp
Onions - 3 (chop fine)
Tomatoes - 3 ( chop fine)
Garlic pieces - 7,8 (crush lightly)
Red chilli powder - 2 tsp
Dhaniya powder - 1 tsp
Methi powder - ½ tsp
Hing powder - 1 tsp
Mustard seeds - 1 tsp
Salt, haldi, curry leaves
Gingelly oil - 3 tbsp (more is optional)
Grind to a paste:
Grated coconut - 3 tbsp
Cashewnuts - 7,8
Khus khus - 2 tsp
Mix tamarind paste with 2 cups of water, add salt & haldi.
In a kadai, heat 2 tbsp oil, temper mustard seeds, hing powder, then add onions, garlic & tomtoes adding one after the previous one is well fried.
Now add red chilli, dhaniya, methi powders followed by the tamarind water.
Allow the mixture to boil on a medium flame.
Add the coconut paste towards the end, simmer & remove.
Add the remaining 1 tbsp of oil.
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