In a 1 tblsp oil in kadai add 1 tsp urad dal when colour changes slightly add 2 tsp of coriander seeds & fry till light brown. Add in 1 cup of finely grated coconut & fry till dark brown. Remove from fire add 8-10 Red chillies a small marble sized tamarind & grind to smooth paste.
Cut one Jeev kadgi/bread fruit(about 200gms) into big chunks(after removing its thick skin & centre). To this add 2 medium sized potatoes cut into big cubes. Some cashews-halved (soaked for 2-3hrs) & pressure cook to one whistle only. Add the masala & bring to boil. Keep the curry thick.
Seasoning: Heat 1 tblsp oil add 1tsp rai when splutters add 10-12 curry leaves & pour over the curry. Serve hot with roti/Dal-rice.
Note: I have not added tamarind as I have added hogplums here. If adding hogplum then add them while you pressure cook itself by peeling them & putting them in with the whole with skin and all.
For Kokum taaka recipe please refer #Beverage
For Kokum taaka recipe please refer #Beverage
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Thanks.