Ingredients:
1 tbsp channa dal
1 tsp coriander seeds
1 tsp cumin
1 tsp rice flour
3 green chillies
1 small piece ginger
1 tsp cilantro
3 curry leaves
2 tbsp grated coconut
2 tbsp yoghurt
2 potatoes (can substitute with deep fried okra or drumstick)
1/2 tsp salt or according to taste
1 tsp oil
1/2 tsp mustard seeds
Method:
First soak channa dal, coriander seeds, cumin, ginger, green chillies for half an hour.
Grind the soaked items into a smooth paste with coconut, then add yoghurt, rice flour, and grind together.
Take two potatoes, wash and cut into eight pieces and cook in salt water.
Pour the ground mixture into the vessel used to cook the potatoes. Keep on a low flame. Add salt. When a froth forms switch off stove and don't allow the mixture to boil.
Put oil in a separate pan, add mustard seeds, cumin and curry leaves. When mustard pops put everything on top of the gravy.
Sprinkle cilantro and remove from stove top.
1 tbsp channa dal
1 tsp coriander seeds
1 tsp cumin
1 tsp rice flour
3 green chillies
1 small piece ginger
1 tsp cilantro
3 curry leaves
2 tbsp grated coconut
2 tbsp yoghurt
2 potatoes (can substitute with deep fried okra or drumstick)
1/2 tsp salt or according to taste
1 tsp oil
1/2 tsp mustard seeds
Method:
First soak channa dal, coriander seeds, cumin, ginger, green chillies for half an hour.
Grind the soaked items into a smooth paste with coconut, then add yoghurt, rice flour, and grind together.
Take two potatoes, wash and cut into eight pieces and cook in salt water.
Pour the ground mixture into the vessel used to cook the potatoes. Keep on a low flame. Add salt. When a froth forms switch off stove and don't allow the mixture to boil.
Put oil in a separate pan, add mustard seeds, cumin and curry leaves. When mustard pops put everything on top of the gravy.
Sprinkle cilantro and remove from stove top.
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