Ingredients
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For Masala Paste
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3
tbsp Oil
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4
Cardamom
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4
Cloves
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1.5
inch Cinnamon
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1
tsp Pepper
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1
tbsp Green Bengal gram
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1
tbsp Black Gram
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4
Byadgi chilli
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4
Red chilli
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1
cup Fresh Grated Coconut
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For the Curry
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1/2
cup Grated Onions
-
1/2
cup carrot Pieces
-
1/2
cup Green Peas
-
1/2
cup Potato Pieces
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1/2
liter Water
-
1/2
tsp Turmeric
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3
tbsp Tamarind Pulp
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Salt
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1/2
tsp Chilli
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1
tsp Jaggery
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2
tbsp Chopped Coriander
Instructions
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Heat the oil fry Cardamom, Cloves, Pepper, and other ingredients used for the masala paste.
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Grind this along with grated Coconut to make a paste.
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Fry chopped Onions, chopped Carrots, Fresh Peas, Boiled and peeled Potato pieces in the oil left over after frying the Masala.
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Cook these vegetable pieces in half-liter water on a medium flame till they are 80% cooked (Prick the Potato with a fork to check it.)
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Now add the ground Masala paste, Turmeric, Salt, Chilli and cook till the oil floats to the top.
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Add Jaggery, chopped Coriander and remove it from the fire.
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This curry goes well with Chapathi, Poori, Set Dosa and Appam.