|1/2||Teacup||Coconut scraped (fresh)||Blend in blender|
|2||Medium||Chillies Green||minced blend|
|2||Tablespoon||Water||to blend ingredients|
|1/2||Inch||Ginger (Adhrak)||Add (alternates:coriander, jeera, garlic, methi,teel or kuskus_|
|1||Medium||Onion||Add: (alternates:vegetsbles like carrots, cucumbers, spinach,flowers,leaves,pickles,herbs, seeds,)|
|1||Teacup||Curds||Add to paste|
|1/2||Tablespoon||Cooking Oil||Heat Oiol|
|1||Pinch||Mustard Seed (Sarson)||Add: (alternates:jeera,curryleaves,kothmeer,dals,redchilles)|
|A||Few||Curry Leaves (Kadi patta)||Fry in oil|
|1||Medium||Chillies Red Dry||broken. Fry in oil|
Blend scraped coconut, green chillies and salt in a mixer to a smooth paste, adding a spoon or two of water.
Add minced ginger and the chopped onion to the paste, Give one more whisk, in the blender. Add curds.
Heat a spoon of oil. Add a pinch each of mustard, a few curry leaves and a torn red chili. Stir for a few seconds. Mix this with the above preparation and serve.
Note: You can take one of the alternates, in place of Ginger, Mustard Seed and Onion, in their respective rows, and use the same method as was used for the original ingredient.
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