This is my mother’s experiment. It was 21 years ago, in Boston, that she made it. She was carrying me then, probably the reason why I like this dish so much.
Ginger garlic paste
Roasted Ghas Ghas
Roasted and Dried coconut
Garam masala powder
Slit the tomatoes so that they cook well.
Add the spices, ginger-garlic paste, onions and green chillies to hot oil and saute till the onions turn translucent. Add turmeric, tomatoes and curry leaves and let the tomatoes cook.
Grind the ghas ghas and dried coconut to a thick paste. Add water as er the requirement. This paste forms the base for the gravy. So the texture can be varied according to individual choice. Add the paste to the curry .
Add water, two tea spoons of tamarind juice, salt and chilly powder and bring it to boil.
Grind badam and kaju (four each) into a paste and add it. This adds an extra taste to the dish. It can be skipped if you wish to.
Just when the curry is completely cooked, add a pinch of garam masala powder and dhaniya powder.
Garnish the dish with coriander leaves.
Here’s my final product!