Vegetables-potatoes(2) , carrots if used (1 nos)
Onion-1 mediumPepper powder-1 tsp
Cinnamon-3
Cardomom-2
Fennel seeds-a pinch
Cloves-3
Corn flour-1 tbsp
Curry leaves
Ginger garlic paste-1 tbsp
Oil-2-3 tbsps
Corriander leaves-to garnish
Coconut milk taken from half coconut
Salt to taste
Directions
Take oil in a pan and heat.
Crush cloves, cinnamon,fennel seeds and cardomom and add to oil and saute for a min.
Add 2 green chillies slit,curry leaves and lengthwise sliced onion and saute well.
Add 1 tbsp of corn flour and saute well with other ingredients in oil for a min.
Add slim coconut milk (which was taken the 2nd time) and allow to boil.
When it boils add boiled vegeatables along with its water and allow to boil for 1 min.
Finally add thick coconut milk (milk taken the first time) and remove from stove when bubbles start to surface.Do not over cook after adding the thick coconut milk, as it will tend to separate.Add salt to taste.
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