Ingredients:
100gm Potatoes
75gm Cashewnuts (preferably green tender ones)
1/4tsp Turmeric
2 Red chillies
a pinch Cumin
1 tsp Coriander
½ Lime
200gm Onion (big )
2 Green chillies
A small pieces Ginger
4 cloves Garlic
½ Cocount
2 tsp Oil
1 spring Curry leaves
a pinch Mustard seeds
to taste Salt
Method:
Peel and cut potatoes into pieces. Soak cashewnuts in hot water. 2, Grate coconut. Extract coconut milk from tree fourths of the coconuts (twice). 3, Boil cashewnuts and potatoes in the second extraction of coconut milk. 4, Grind to a fine Paste the remaining coconut, red chillies, coriander, turmeric and cumin. 5, Slice onions
and slit green chillies. Slice ginger and garlic. 6, Heat the oil. Add mustard and curry leaves. When seeds splutter and ground spices and sliced ingredients. Cook till onions are soft. Add cooked vegetables, lime juice and salt. Simmer for 10 minutes. 8, Add the first
extraction of coconut milk and simmer for 5minutes. Test for seasoning and remove.
NOTE: Instead of potatoes, mushrooms or drumstick may be used.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
