1 tsp Coriander Seeds
5 to 6 Fenugreek Seeds
1 tsp Urad Dal
1 cup Grated Coconut
3 tbsp Tamarind
6 to 7 Dried Red Chilli (round Ramnad variety) (for spice)
2 to 3 Kashmiri Red Chilli (for colour and mild flavour)
1 Green Chilli
2 Medium Potato, Diced
1 Capsicum, Diced
Salt, To taste
2 tbsp Oil
½ tsp Mustard Seeds
5 to 6 Curry Leaves
1
Dry roast the coriander seeds, fenugreek seeds and urad dal until aromatic.
2
Grind coconut, tamarind and both types of red chillies into a coarse paste.
3
Add the roasted seeds into this mixture and grind again for 1–2 quick rounds, keeping it slightly rough in texture.
4
In a pan, heat oil. Add mustard seeds and let them splutter, then add curry leaves.
5
Add the diced potatoes and sauté until they are half-cooked.
6
Add the capsicum and sauté for a few minutes. Season with salt.
7
Add the ground masala. Mix well and cook everything together. Add a little water if required, and simmer until the masala is cooked and the vegetables are well coated.
8
Serve hot with rice or chapati.
Ingredients
1 tsp Coriander Seeds
5 to 6 Fenugreek Seeds
1 tsp Urad Dal
1 cup Grated Coconut
3 tbsp Tamarind
6 to 7 Dried Red Chilli (round Ramnad variety) (for spice)
2 to 3 Kashmiri Red Chilli (for colour and mild flavour)
1 Green Chilli
2 Medium Potato, Diced
1 Capsicum, Diced
Salt, To taste
2 tbsp Oil
½ tsp Mustard Seeds
5 to 6 Curry Leaves