Ingredients:
1 kg tomatoes
500 gm potatoes
1 large onion, thinly sliced
4 green chillies, slit
1 small piece ginger, chopped
handful of chopped coriander
1 cup shelled peas (optional)
1 large coconut, grated
1/2 tsp mustard seeds
1/4 tsp turmeric powder
2 cloves
1/2 tsp cumin sees
2 cinnamon sticks
2 cardamoms
3 tbsl ghee
salt to taste
Method:
1. Boil the potatoes and peas. Cut the potatoes into thick pieces, tomatoes into fours and set aside.
2. Add one cup of boiling water to the grated coconut and take out thick milk by squeezing the gratings and straining the resultant mixture. Set aside. Add some more water and extract as much thin milk as you can. Strain. Keep the ‘milks’ separate.
3. Heat the ghee, and add the whole spices, mustard and cumin seeds, then the slit chillies, ginger and onions. Fry till the onions turn light brown in colour. Do not allow to brown too much.
4. Add the tomatoes and fry until they turn soft. Add the potato pieces and fry for some time. Now add the turmeric powder.
5. Add the thin milk, salt and cook for 3-5 minutes or until the gravy is thick. Then add the thick milk, peas, some of the chopped coriander, and cook for a minute or two. Remove from fire.
6. Serve garnished with the rest of the chopped coriander.
