For onion/masala paste:
1 medium onion, roughly chopped
1 tsp each of coriander seeds, fennel seeds, poppy seed powder
½ tsp cumin seeds
½” ginger piece
3 garlic cloves
Grind the above together, to make a smooth paste
4 cups Chikkudukaya pieces (string them by removing ends, make 1” pieces)
1 medium tomato, roughly chopped
1 dried red chillie, broken into pieces
4 curry leaves
2 cloves (lavang)
3 green chillies, slit lengthwise
Coriander leaves, chopped
salt to taste; 2 tbsp Oil
2 tbsp Milk
- Heat oil in a pan and add seasoning of red chillie, cloves, curry leaves. Remove pan from the stove and add onion/masala paste. Mix, place the pan on stove, cover & let fry until the onion paste loses its raw smell.
- Add chopped tomato, cover & cook until tomato softens.
- Add chikkudukaya pieces, turmeric, salt and green chillies. Mix well; let fry for 5-10 minutes. Add just enough water, cover & cook until done.
- Add milk, mix and turn the stove off. Finally add coriander leaves.
Enjoy with rice or roti/chapathi.