Ingredients
| Quantity | Measure | Ingredients | Description |
| 0.5 | Teaspoon | Aniseed (Suwa, Shopa) | |
| 6 | units | Bananas, Green | |
| 3 | Nos | Chillies, Red Dry | |
| 3 | Nos | Cloves (spice) | |
| 1 | Nos | Coconut | |
| 2 | Tablespoon | Cooking Oil | |
| 2 | Teaspoon | Coriander/Dhania | |
| A | Bunch | Curry Leaves | |
| 4 | Teacup | Dhal, Masoor | |
| 6 | Flakes | Garlic | |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Kuskus - poppy seeds | |
| 1 | Medium | Onion | |
| 4 | Nos | Pepper Corns | |
| A | Little | Salt | to taste. |
| 1 | Ball | Tamarind | small ball |
| 1 | units | Turmeric/Haldi |
Method
Remove the skins of the plantains, cut them into small pieces and put them in water immediately. Can add previously cooked chauli beans.
Wash the dhal. In 2 cups of water, boil the plantains and dhal. In the meantime, broil on a thawa all the masala separately, including sliced onions, and scraped coconut, except the tamarind.
Grind all together. Add this to the cooked vegetable. In hot oil brown the garlic seeds, jammed. Then add curry leaves. Pour the curry into it, and add salt to taste. Simmer till the curry is well boiled.
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