Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| As Required | Salt | to taste | |
| 1 | Ball | Tamarind | For grinding. |
| 100 | Grams | Coriander Leaves (Kothmeer) | For grinding. |
| 1 | Teacup | Coconut scraped (fresh) | For grinding. |
| 4 | Flakes/Cloves | Garlic | For grinding. |
| 1 | Piece | Ginger | For grinding. |
| 2 | Medium | Onions | For grinding. |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding. |
| 6 | Medium | Chillies Green | For grinding. |
| 1 | Piece | Turmeric/Haldi | For grinding. |
| 100 | Grams | Tomatoes | |
| 100 | Grams | Dhal, Masoor | |
| 200 | Grams | Potatoes | |
| 200 | Grams | Pumpkin, White-Green | |
| 200 | Grams | Green Peas |
Method
Grind the coconut and take thick and thin juice*. Scrape the vegetables, and clean and wash them. Boil the vegetables in thin coconut juice. Grind the masala with a little scraped coconut, and make a fine paste. Add the masala to the cooked vegetables with some salt to taste.
Season with hot cooking coil and some jammed garlic. Simmer for 15 minutes, and lastly add the thick coconut juice and simmer for a little while more and put the stove off.
* You can buy processed coconut cream, or juice as substitute.
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