June 09, 2013



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

  • 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  .

No comments:

Post a Comment