INGREDIENTS:  Oil, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhi ballu), Bengal gram (senagaballu), Curry leaves, Coriander,  Onions,  Mottikaya, Red chillies, Dry Coconut, Turmeric powder (pasupu), Tamarind, Salt
PREPARATION:

  • Cut mottikaya into small pieces

  • Boil cut mottikaya  in an kadai or cooker for 2-3 whistles,

  • While boiling add little turmeric powder and salt

  • Drain out water completely from boiled mottikaya and keep

  • Now take frying pan, heat 2-3 spoons of oil

  • Add avalu, jeera, urad dal, bengal gram, curry leaves and fry

  • Then add chopped onions and shallow fry

  • Now add boied mottikaya to the pan and fry till dry

  • In a mixy jar add dry coconut, salt, red chillies, tamarind and make it into fine paste

  • Add this into the kadai and mix well

  • Garnish with coriander

  • Serve with rice, chapathis ..


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