Ingredients:

• 1/2 kg – tender knolkhol peeled and cut into quarters
• 2 – big tomatoes, chopped
• 1 cup – curds (yogurt)
• 1 tsp – spice powder (garam masala)
• 1/2 cup – Coconut paste
• 2 tbsp – Ginger and Garlic paste
• 2 tbsp – chopped Mint leaves
• 2 tsp – chilli powder
• salt to taste
• 3 tbsp – oil

Method:

1. Heat oil in a pan and add the ginger garlic paste.
2. Fry it for some time.
3. Add tomatoes, knolkhol and chilli powder and mix well.
4. Keep frying on low heat for some more time.
5. Now add curd, salt, mint leaves, spice powder and coconut and mix well.
6. Add sufficient water and cook till the knolkhols are cooked and the gravy is thick.
7. Serve hot with rice.

Recipe courtesy of Bridget White