COCONUT MILK GRAVY

Ingredients

1 coconut
6 Ripe Tomatoes
4 green chillies
1 inch Ginger
10 pieces of garlic
3 onions
2 dry red chillies
2 tbsp oil
1/2 tsp salt

Method
          

• Grate the coconut. Grind it to a fine paste and keep aside.
• Extract 1 cup of thick and 1 cup of thin coconut milk by slowly adding 1 1/2 cup of warm water and grinding the remaining coconut.
• Slit green chillies in halves and slice the garlic flakes. Soak the red chillies in 1/2 cup of the water for 20 minutes.
• When soft, mash and strain out the water for colour.
• Heat Oil in vessel fry the ginger, garlic flakes, green chillies and chopped onion.
• Scald the tomato and remove the skin. Cut into thick slices and put into the masala and fry slightly.
• Add salt and coconut paste. fry a little more. Add thin coconut milk and cook for 5 minutes.
• Add the thick coconut milk and the chilli water. Lower the flame. Remove after 5 minutes.

Options  for Serving

1. With Carrot

• 400 gm carrots wash and peel, cut it into small pieces and mix the gravy.
• Add 1/2 cup of water. Keep it on slow flame. Cover it and cook till it is tender. 
• Sprinkle coriander leaves and green chillies. keep covered for some time. Serve hot.

 2. With Potato 

•  500 gm potato wash and peel it. Cut them into small pieces and add them to the gravy.
• Mix well. Add 1 cup of water and cook until tender

3. With Cauliflower

• 500 gm cauliflower wash it and cut into a small florets.
• Add to the gravy and mix well.
• Pour 1/2 cup of water and cook until tender.
• Put some chopped coriander leaves, green chillies and small pieces of grated ginger  .