Desi Chori(Cow Peas) Tarmarind Gravy

on
















Ingredients
Desi chori (Pressured up to 2 whistle) - 1cup 
Brinjal - 2 nos
Drumstick - 4 small pieces 
Onion - 1 Large 
Tomato - 1 medium size Fenugreek seeds - 1/2tsp 
Turmeric powder - 1/2tsp 
Coriander powder - 2 tsp 
Chilli powder - 1tsp 
Tamarind concentrate- 1 1/2tsps 
Coconut paste - 4tbsps
Oil
Salt for taste
Coriander leaves for garnishing


Instruction
1. Put the cooked desi chori in a Kadai and add the brinjal pieces, pieces of drumsticks,salt and turmeric powder & cook for 10 mts.
2. Then,add the coriander powder,chilli powder,coconut paste &
tamarind concentrate and cook for next 15mts.
3. Now, preheat the oil in a pan & splutter the fenugreek seeds
and put the chopped onion & fry till golden brown & then put
the chopped tomato and fry for next 5-6 mts until the oil
separates from the masala.
4. Now, pour that gravy into this pan & cook the gravy for 10 mts.
5. Garnish the coriander leave. Serve this with Rice, Roti, dosa.

Comments

FH said…
I love chori dishes, you have a nice blog here!! Looks delicious!!
Thanks and visit mine if you have time to leave comments ;D
August 31, 2006 1:14 PM
Anonymous said…
To tempting and delicious.
September 12, 2006 8:17 PM
Vidya said…
OK another small question, what do you mean by coconut paste? Coconut milk, grated . desiccated or just made a paster by grinding one of the above...or can I use milk as paste...sorry beginner level foodie, so too many doubts,hope you have patience,..:)
Thanks again.
September 15, 2006 7:48 AM
Deepa Culinary World said…
Hi Lady phoenix chatters,

Thanks for blogging.It the regular shedded coconut grind to paste.You can either one of yours its not at a problem.
September 15, 2006 2:49 PM
Post a Comment