Sunday, February 27, 2011


  • 1 cup Onions finely chopped
  • 1/2 cup Potato finely chopped
  • 1/2 Tomato chopped
  • 1 tbsp Ginger garlic paste
  • 3 tbsp Oil
  • 2 " piece Cinnamon
  • 3 Cloves
  • 1 tsp Fennel seeds
  • 2 tbsp Mint leaves chopped
  • 1/2 tsp Chili powder
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala powder
  • 1/4 tsp Turmeric powder
  • 1/2 cup Coconut shredded
  • 3 Green chillies
  • 2 tbsp Coriander leaves chopped
  • Salt to taste

  1. Grind coconut and green chillies to a fine paste with little water and keep aside.
  2. Now heat a pressure cooker, add oil, when hot add cloves, cinnamon and fennel seeds.
  3. Now add onions and fry well till golden brown.
  4. Add ginger garlic paste and mint leaves. Fry well.
  5. Now add tomatoes and fry until oil appears on the sides.
  6. Add chili powder, coriander powder, garam masala and turmeric powder.
  7. Mix well, now add the chopped potatoes and saute it.
  8. Add water to dilute it.
  9. Add the grounded paste and salt.
  10. Mix well, now close the lid and pressure cook for one whistle.
  11. Leave it untouched until pressure is released.
  12. If the gravy is thick adjust water to dilute more and boil again.
  13. Finally add the coriander leaves and transfer to a serving bowl.
  14. Serve with Porotta, chapati, dosa and also with rice.

  1. For porotta the gravy should be diluted.
  2. When serving with rice the gravy can be thick.
  3. So adjust water depending on what you are serving.

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