|By : samyuktha mashetty|
1 onion chopped,
? spoon mustard,cumin seeds,
? spoon urud dal,
pinch of turmeric,
1/4 cup milk,
4 spoons freshly grated coconut,
salt to taste, oil for frying,
2 garllic cut into pieces,
Coriander leaves for garnishing,
1 spring curry leaves,
2 spoons chili powder.
|Cut beerakaya into small pieces.|
Heat oil in a pan, season with mustard and cumin seeds, curry leaves, onions,urud dal,garllic and fry until it turn into brown.
Next add turmeric and add chopped beerakaya.
Now add some milk and let it cook for 5mins.
And then add chili powder and salt, cook until it done.
Finally add grated coconut and cook for 1minute.
Remove from heat and garnish with coriander leaves and serve for rice or chapathi.
|Storage Time & Location:||2days|
|Category:||Curries - Vegitarian|