Monday, July 21, 2008
Saturday, July 19, 2008
8 Nos. Colocasia Leaves or 2 bunches of palak
1 tsp chilli powder
1 tsp Jeera
1/4 Kg boiled rice soak for 2-3 hours
Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.
For Grinding Masala
3 tsp coriander
1/2 tsp turmeric powder
3 cloves garlic
1 big onion
1 tsp mustard
1 tsp jeera
1/2 coconut grated
whole garam masala
Roast all the above ingredients seperately on tawa and grind together.
Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).
Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.
You can add cleaned prawns or mutton to the gravy which will give it a nice taste!