Sunday, 28 June 2009



1.Pearl onion(small onion) 10 numbers
2.Garlic Pod 10-12
3.Tomato small size 1
4.Tamarind small lemon size
5.chilli powder
6.Dhania powder
For tempering
Methi seeds,Mustard seeds,urad dhal,Curry leaves 4 pepper.

In kadai pour oil and put methi seeds ,Mustard seeds,urad dhal wait till mustard splutters then add curry leave and pepper wait for 20 seconds now add onion chopped in lenthwise and garlic pods.fry till garlic is light brown in color.Now add finely chopped tomato and fry well for 2 min.Add chilli powder 1 spoon(according to ur spicy level u can increase),Dhania powder 2 spoon and fry for seconds and pour some water make it boil till the raw smell of masala powder goes and now make tamarind juice from lemon size tamarind and add to this gravy then make it boil till oil separates.If you want your gravy to be more thicker u can add spoon rice flour to water and add to gravy boil for 2 min
Serve with Rice.

Note :You can store this gravy for 3 days refrigerated

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