Ingredient-
300 gms kala vatana soaked over night
1/4 medium bunch Fresh coriander leaves (chopped)
1" piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 cup Dry coconut (grated)
4 tbsps Oil
4 medium sized Onions chopped
1½ cups fresh Coconut
3 tbspn Penguine Malvani Masala
Salt to taste
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Method:
Soak kala vatana over night in plenty of water. wash soaked kala vatana in fresh water and cook in pressure cooker with sufficient water and salt for taste ( apprx. 4-5 whistles) Grind coriander leaves to a paste along with ginger, garlic and green chillies in a blendor and keep aside. Heat 11/2 tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till light brown. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.Then add dry coconut and fry till aromatic. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste fry for 30 seconds then add 3 tbsp Penguine Malvani Masala mixed with 3 tbsp of water fry till oil releases. then add cooked kala vatana one cup of water salt bring it to a boil. Add ground paste. Continue to cook for three to four minutes on high heat. cook further on medium heat for two minutes, stirring frequently. check seasoning and transfer to serving bowl garnished with corriander leaves. Serve hot with vade or aamboli or chapati or bhakari or rice
300 gms kala vatana soaked over night1/4 medium bunch Fresh coriander leaves (chopped)
1" piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 cup Dry coconut (grated)
4 tbsps Oil
4 medium sized Onions chopped
1½ cups fresh Coconut
3 tbspn Penguine Malvani Masala
Salt to taste
Buy Penguine Malvani Masala online free delivery
Method:
Soak kala vatana over night in plenty of water. wash soaked kala vatana in fresh water and cook in pressure cooker with sufficient water and salt for taste ( apprx. 4-5 whistles) Grind coriander leaves to a paste along with ginger, garlic and green chillies in a blendor and keep aside. Heat 11/2 tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till light brown. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown.Then add dry coconut and fry till aromatic. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste fry for 30 seconds then add 3 tbsp Penguine Malvani Masala mixed with 3 tbsp of water fry till oil releases. then add cooked kala vatana one cup of water salt bring it to a boil. Add ground paste. Continue to cook for three to four minutes on high heat. cook further on medium heat for two minutes, stirring frequently. check seasoning and transfer to serving bowl garnished with corriander leaves. Serve hot with vade or aamboli or chapati or bhakari or rice
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