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Main Ingredients | Skinless Split Green Gram, Scraped Coconut |
Cuisine | Parsi |
Course | Main Course Vegetarian |
Prep Time | 11-15 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 1/2 cups split skinless green gram, soaked
- 3 tablespoons scraped fresh coconut
- 1 inch ginger piece
- 8-10 garlic cloves
- 2-3 green chillies
- 1 inch cinnamon piece
- 1/2 cup scraped coconut
- 2 medium onions, finely chopped
- 2 medium tomatoes, finely chopped
- 2 teaspoons red chilli powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2 medium potatoes, chopped
Method
- Heat one tablespoon ghee in a non-stick pan. Add the ginger, garlic, green chillies, and cinnamon and sauté for thirty seconds.
- Add the coconut and cook till golden brown.Take the pan off heat and allow the mixture to cool.
- Grind the mixture into a fine paste with sufficient water.
- Heat the remaining ghee in a pressure cooker. Add the onions and sauté till golden brown.
- Add the tomatoes and cook till the tomatoes are pulpy.
- Add red chilli powder, turmeric powder, salt and sauté for thirty seconds.
- Add the prepared paste and sauté for five to six minutes. Add the green gram and potatoes and mix well.
- Add two cups of water and pressure cook till the pressure is released twice (two whistles).
- Take the cooker off the heat and open when the pressure is completely released.Serve hot.
Nutrition Info
Calories | 1798 |
Carbohydrates | 250.7 |
Protein | 83.6 |
Fat | 51.2 |
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