Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Tablespoon | Cooking Oil | For frying |
| 1/2 | Teaspoon | Mustard Seed (Sarson) | For frying |
| A | Few | Curry Leaves (Kadi patta) | For frying |
| 1 | Teacup | Onion Leeks-Spring Onions | Chopped, for frying |
| 1/2 | Teacup | Onions | Chopped for frying |
| 2 | Tablespoon | Coconut scraped (fresh) | ground paste |
| 1 | Teaspoon | Chilly Powder, Red | ground paste |
| 1 | Tablespoon | Coriander Powder | ground paste |
| 4 | Flakes/Cloves | Garlic (Lason, Losun) | `ground paste |
| 1 | Inch | Ginger (Adhrak) | ground paste |
| 2 | Tablespoon | Water | ground paste |
| 1 | Teacup | Coconut Milk - Thin | Add |
| 1 | Teaspoon | Sugar, Table | Add |
| 1 | Teaspoon | Lime Juice | Add |
| 1/2 | Teacup | Water | Add |
Method
Heat the oil and fry the mustard seeds. As they crackle, add the curry leaves and asafoetida.
Add the chopped onion leeks, and chopped onions and sauté over a slow flame till they are lightly browned.
Add the ground paste and sauté till it is lightly browned.
Add the coconut milk, sugar and limejuice, salt and ½ cup of water and bring to a boil. Simmer for 4 to 5 minutes
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