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:
- Heat oil in a pan and add the ginger garlic paste.
- Fry it for some time.
- Add tomatoes, knolkhol and chilli powder and mix well.
- Keep frying on low heat for some more time.
- Now add curd, salt, mint leaves, spice powder and coconut and mix well.
- Add sufficient water and cook till the knolkhols are cooked and the gravy is thick.
- Serve hot with rice.
Recipe courtesy of Bridget White