Channa in coconut gravy

Channa in coconut gravy


Ingredients:

Channa                              -   1/2 cup
Whole garam                     -   for tempering
salt                                      -  to taste
coriander powder               -   1 tbsp
cumin powder                    -   1 tsp
pepper powder                    -  1 tsp
coconut milk                      -   1 cup
chilli powder                      -   1 tsp
cilantro                               - to garnish
oil                                       - 1 tbsp

For grinding:

 Onion                                -   1
Tomato                               -    2 large
pudhina/mint leaves          -    15 -20 leaves
cilantro                               -   little
ginger garlic paste             -  1 tbsp
Green chillies                     -  5-6
fennel seeds                       -   1 tsp


Method:

  • Soak channa over night and pressure cook adding required water upto 3 whistles
  • After the pressure goes off drain the water and keep it aside
  • In a mixer blend chopped onion,tomato,greenchillies,fennel seeds,cilantro,mint leaves and ginger garlic paste into a fine paste

  • In a kadai heat oil and temper with whole garam

  • Pour the ground masala and add salt.

  • After it starts bubbling add coriander powder,cumin powder,chilli powder,pepper powder to it

  • Cook until the masala shrinks completely and oil oozes out

  • Now add the cooked channa (and littlesugar is optional) and stir for a minute

  • Add 2 cups of drained water and 1 cup of coconut milk to it
  • cook for another 10 minutes on medium(do not cover it with a lid)

  • Garnish with cilantro

Serves   4

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1 comments:

padmaja said...

looking yummy

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