Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 2 | Twigs/Sprigs | Bay Leaves /Tejpatta (Dry Cinnamon Leaf) |
| 150 | Grammes | Brinjals - small round. |
| 1 | Tablespoon | Butter |
| 4 | Nos | Cardamoms |
| 100 | Grammes | Cauliflower |
| 1 | Kilogram | Chicken |
| 1 | Large | Chillies Red Dry |
| 1 | Nos | Coconuts - fresh. |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) |
| 1 | Tablespoon | Cornstarch |
| 6 | Flakes/Seeds/Cloves | Garlic |
| 25 | Grammes | Ginger |
| 100 | Grammes | Lady Fingers |
| 1 | Small | Onions |
| 1 | Large | Onions |
| 150 | Grammes | Onions |
| 15 | Nos | Pepper Corns |
| 150 | Grammes | Potatoes |
| 1 | Tablespoon | Raisins |
| 0.5 | Tablespoon | Salt |
| 6 | Teacup | Water |
Method
Wash and clean the chicken, and remove excess fat. In a pot, add the chicken with 6 cups of water and half tablespoon of salt. Add onion slices, black pepper corns, cardamom, bay leaf, ginger, garlic and onions, and bring to boil. Reduce the flame, and cook for another half hour to 35 minutes or till the chicken is tender. Then add potatoes, onions, cauliflower, After the vegetables are cooked, add coriander leaves, cornstarch (or corn flour) and coconut milk. Boil for 2 minutes stirring lightly, and add some cornstarch. When done, keep the stew aside.
In a pan, heat butter, and fry red chillies, when fried, add sliced onions and fry until they are brown. Then remove from the pan, and add it to the stew. Then put some cooking oil in the pan, and fry the Brinjal and ladyfingers and add a little salt, and remove from fire when cooked. Add this to the stew and mix
Serve with rice.
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