INGREDIENTS
3-4 green tomato chopped
2 medium sized onion chopped
6-8 green chilli cut length wise
8-10 garlic pods
1 sprig curry leaves
1 tea spoon mustard seeds
1 table spoon split Bengal gram
A pinch asafoetida
1/2 cup grated coconut
1/2 cup grated coconut
2 table spoon oil
METHOD
1.
Heat the oil in a kadai, add the mustard seeds, when they begin to
splutter, add
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram turn lightly browned.
The asafoetida, curry leaves and split Bengal gram. Sauté till the split Bengal and black gram turn lightly browned.
2. Add gatrlic paste , fry for
few seconds. Now add green chillies, onion and tomato fry for few more minutes, add and salt and fry , now sprinkle few drops off
water and cook covered in a medium flame untill tomato and onion become soft. Add
grated coconut and mix well.
3. serve it as side dish for chapathi.
