Ingredients:

• 3 tbsp – grated Coconut
• 1/4 tsp – Turmeric powder
• 3/4 tsp – Red Chilli powder
• 6 Garlic cloves, chopped and crushed (optional)
• In a bowl, mix all the above ingredients together and keep aside (do not add water)
• 1 tbsp – cooking oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Urad Dal
• 200 g – kumbalanga (kuvvale in Konkan cuisine), gently peel off the outer skin, remove seeds from inside and cut into 1/4-inch cubes
• 3/4 tsp – salt (or to taste)
• 1 tbsp – water

Method:

1. Heat oil in a non-stick kadai or pan. Add mustard seeds. When they splutter, add urad dal and jeera and saute on low heat for 1 minute or until they turn light brown.
2. Add kumbalanga cubes and mix well.
3. Add grated coconut mixture and salt to taste. Mix all the ingredients. Sprinkle 1 tbsp water.
4. Cover with a tight lid and cook on medium to low heat for 12-15 minutes.
5. Open the lid and stir well for 1 minute.
6. Serve as a side dish with rice.
7. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya