Ingredients
| Quantity | Measure | Ingredients |
| 4 | Tablespoon | Bread Crumbs |
| 1 | Tablespoon | Chilly Paste, Red |
| 3 | Tablespoon | Coconut Milk |
| 2 | Tablespoon | Cooking Oil |
| 3 | Flakes | Garlic |
| 1 | Tablespoon | Lime Juice |
| 6 | Tablespoon | Pea Nuts (Ground Nuts) |
| 1 | Teaspoon | Salt |
| 1 | Tablespoon | Sugar |
| 1 | Teacup | Vegetable White Stock |
Method
Prepare the chilly paste according to Recipe 297 in Mangalore/Masalas
Roast the peanuts and powder them, by pounding them.
Pour the cooking oil in a dekshi, and heat it. When hot, put the chopped garlic, until it turns golden brown. Then add the chilly paste, stir and fry for a few minutes, till the raw smell goes. If the fire is high, it will burn, so reduce the fire. Now add the vegetable stock, sugar, and salt, lime juice and stir, blend and cook.
When things have mixed, then add the crushed peanuts, and bread crumbs. Stir and blend till cooked. Finally add the coconut milk, and simmer on low fire, for a while, till the sauce has blended.
Allow the sauce to cool, in a dish.
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