Ingredients :
- Kappa - 1/2 kg [Peeled & Chopped into small pieces]
- Onion - 2-3 [Peeled & Chopped finely]
- Grated coconut - 1/2 cup
- Curry leaves - little
- Salt - as required
- Sambhar powder - 1 1/2 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida - 1 tsp
- Coconut oil - 2 tbsp
For seasoning :
- Mustard seeds - 1 tsp
- Urad dal [Broken black gram] - 1 tsp
Method :
First pressure cook the kappa adding salt & turmeric & wait for 3 whistles to come. After the pressure leaves, drain the water & keep aside. Then take one kadai & add coconut oil. When it becomes hot, add the seasoning. When the dal becomes golden in colour, add the chopped onion along with curry leaves. Add a pinch of salt so that the onion gets fried quickly. Along with the onion, add the grated coconut so that both (onion & grated coconut) turns into golden colour. Add the kappa & sambhar powder. Keep the gas in a low flame & stir frequently till the masalas gets quoted in the sabhji completely. Remove from the gas & garnish with fresh curry leaves. Serve with rice or rotis.
No comments:
Post a Comment