Ingredients:
• tender Coconut with firm pulp- 2
• thick Coconut Milk – 1 cup
• Onion – 1 cup, minced
• Tomato – 1 cup, chopped
• Paneer – ½ cup, cut into tiny pieces
• vegetable oil – 2 tbsp
• madras curry powder – 2 to 3 tsp
• mustard – 1 tsp
• Curry leaves few
• salt to taste
Method:
- Reserve the water from tender coconut.
- Ease out the pulp and chop into tiny pieces.
- Heat oil in a kadai. Add mustard and curry leaves.
- When mustard seeds splutter, add onion and fry till light brown.
- Add tomato and fry till it is reduced to a pulp.
- Add 1.5 cup of tender coconut water and curry powder.
- When the gravy begins to boil add chopped coconut pulp and paneer.
- Add salt to taste. Simmer for 2-3 minutes.
- Add coconut milk.
- Bring to a boil and remove from fire.
- Serve hot with paratha or poori.