Ingredients
shallots-20
garlic-5-8
curry leaves
raw tomato-1
curry leaves
coconut-3 handful
coconut oil
mustard-1 tsp
cumin
dry chilly
turmeric-1/2 tsp
chilly powder
coriander powder-1 tsp
fenugreek powder-1/4 tsp
tamarind juice
Preparation
Dry roast coconut and shallots together until it turns golden brown, then grind it into fine paste. Heat a clay pot, add oil, then pop mustard and cumin, then add garlic, saute it well, next add shallots and curry leaves, mix well, add dry chilly, once it sauted enough add tomato, mix well and add turmeric, once the raw smell gone add masala powders, mix it well, add a little water, boil it well, then add tamarind juice, let it boil, then add coconut paste, boil it again, then add curry leaves and turn off flame.
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