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    INGREDIENTS

    Grated Coconut 1/2

    Garlic 10 pieces

    Ginger 1 small piece

    Cloves 1/2 tablespoon

    Coriander Seeds 1 tablespoon

    Black Pepper 1 tablespoon

    Casia 2 pieces

    Cumin Seeds 1 tablespoon

    Fennel 1/2 tablespoon

    Few Curry Leaves

    Red Chili Powder 1 teaspoon

    Turmeric Powder 1 teaspoon

    Sea Salt

    Coconut Oil 2 tablespoon

    Kashmiri Red Chili 3 pieces

    Methi Seeds 1/2 tablespoon

    Fenugreek Seeds 1/2 tablespoon

    Split gram 1/2 tablespoon

    Julian Onion 1

    Chopped Tomato 1

    Tamarind Extract 3 1/2 tablespoon

    Mushroom 150 grams

    Lime 1/2

    Fresh Coriander Leaves

    Curry leaves

   
METHOD:

In a pan toss Grated coconut, garlic, cloves, coriander seeds, black pepper, casia, cumin seeds, fennel, curry leaves, red chili powder, turmeric powder, sea salt.

Pound them with little oil and water in Mortar and Pestle.

In a different pan, add coconut oil, kashmiri chili, methi seeds/ fenugreek seeds, split gram, curry leaves, Julianne onion and mix them all together.

Add the mortar and pestle paste into the mixture and mix them well.

One by one add chopped tomatoes, tamarind extract, mushroom, lime, coriander and water. Mix together well.

Serve hot.