This spicy gravy is a regular in Konkan and goes well with steaming hot rice and shallow fried fritters.
- 1/2 freshly scraped coconut
- 1 tbsp oil
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 1 big onion (3/4th of which should be chopped fine and 1/4th kept aside)
- 3 green chillies slit lengthwise
- 1 tsp coriander seeds
- 1/8 tsp turmeric powder
- 2 tsp red chilli powder ( adjust to taste)
- A small piece of tamarind
- Salt to taste
- Coriander leaves finely chopped to garnish
- Out of 1/2 freshly scraped coconut use half the quantity to extract coconut milk thrice by adding little water each time. Keep the first thick coconut milk separate and the 2nd nd 3rd coconut milk together. To both the coconut milk add 1 tsp each rice flour and mix well so that the coconut milk does not split when heated.
- To the other half scraped coconut add 1 tsp coriander seeds,1/4th onion chopped,a pinch of turmeric , kashmiri chilli powder and a small piece of tamarind and grind to a smooth paste adding little water.
- In a nonstick/ ceramic pan heat oil add 1/2 tsp mustard seeds, when they splutter add a pinch of asafoetida and green chillies, saute and add 3/4th finely chopped onion and saute till transluscent. Then add the the second and third coconut milk, boil then add the ground paste, boil and finally add the first thick coconut milk and salt and boil.
- Garnish with coriander leaves. Tastes best when served hot with steamed rice and any veg tawa fry as an accompaniment.
- Adding 1 tsp rice flour to the coconut milk is important if not it may split when heated.