Ingredients:

• Tonjal/Paalpie – 1/2 kg
• 2 cups – water
• 2 tbsp – Ginger Garlic paste
• 1 – big Onion
• 2 – Tomatoes
• A sprig of Curry leaves
• 2 – Potatoes
• Oil – 3 to 4 tbsps
• Salt to taste
• 1/2 tsp – Turmeric powder
• Garam Masala powder – 1/2 tsp
• Saunf powder – 1/2 tsp
• Pepper powder – 1 tsp
• Coriander powder – 1 tsp
• Lime juice – 1.5 tbsp
• Chopped Coriander leaves – 3 tbsps

Method:

1. Clean the tonjal well. Slit them open and wash thoroughly. |Pressure cook the tonjal with 2 cups water and reserve the stock.
2. Heat oil in a pan and fry the onions and curry leaves well.
3. Add the ginger garlic paste and saute.
4. Add the tomato, all the masala powder and saute for a minute.
5. Add the tonjal with 1/4 cup of stock.
6. Mix well and continue frying till the oil separates from the masala and the greens shrivel up.
7. Add salt, grated coconut, 2 cups of stock add boiled and cubed potatoes.
8. Let the gravy thicken on medium heat for 8-10 mins.
9. Remove from heat, add lime juice and coriander leaves and serve hot with rice or rotis.

Recipe courtesy of Pearl Subramanian