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Kalya vatanyachi amti
Category : Daals and curries, Vegetables, Maharashtra
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Heat 2 tbsp. of the oil in a pan and fry poppy seeds.
- When they start to change colour, add 1 tbsp. onion and fry until golden.
- Add grated coconut and fry well.
- Blend together to a fine paste, adding enough water.
- Heat the remaining oil in a large pan and season with mustard seeds.
- When they start to splutter, add asafoetida, ginger-garlic paste, green chillies and the remaining chopped onion. Saute until the onion changes colour.
- Add the black peas, coconut paste, jaggery, salt, coriander powder, cumin powder, chilli powder and garam masala powder.
- Add water and bring to a boil. Add the tamarind pulp and mix well.
- Add coconut milk and simmer for a few minutes.
- Serve hot with chapattis or rice.
Ingredients:
3 tbsp oil
1/2 tsp poppy seeds
1 onion, chopped + 1 tbsp extra
4 tbsp grated coconut
1/2 tsp mustard seeds
1 tsp asafoetida
1 tsp ginger-garlic paste
2 green chillies, slit
200 gms. black peas, soaked and boiled
1 tbsp jaggery
Salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala powder
1 tbsp tamarind pulp
50 ml coconut milk
3 tbsp oil
1/2 tsp poppy seeds
1 onion, chopped + 1 tbsp extra
4 tbsp grated coconut
1/2 tsp mustard seeds
1 tsp asafoetida
1 tsp ginger-garlic paste
2 green chillies, slit
200 gms. black peas, soaked and boiled
1 tbsp jaggery
Salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1 tsp garam masala powder
1 tbsp tamarind pulp
50 ml coconut milk
RECIPES BY REHANA KHAMBATY
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