SPICY CHILLY GRAVY FOR TAPIOCA
INGREDIENTS
SHALLOTS- 5-8 ; CHOPPED
GINGER- 1 INCH PIECE; CHOPPED
GARLIC- 3-5 CLOVES- CHOPPED
MUSTARD- 1/2 TABLESPOON
FENU GREEK -1/4 TABLESPOON
CURRY LEAVES
RED CHILLY POWDER- 1 TABLESPOON
KASHMIRI CHILLY PASTE-100 G
KUDAMPULI/ GAMBOOGE- 3-5
COCONUT OIL
SALT
PREPARATION
SOAK GAMBOOGE IN LITTLE HOT WATER
HEAT OIL IN A PAN
SAUTE SHALLOTS, GARLIC AND GINGER TILL GOLDEN COLOUR
REMOVE IT TO A PLATE
SAUTE MUSTARD, FENU GREEK AND CURRY LEAVES IN SAME OIL
ADD CHILLY PASTE AND LITTLE WATER
COOK IT
ADD RED CHILLY POWDER AND FRIED SHALLOTS MIX
ADD GAMBOOGE WATER AND SALT
COOK IN LOW FLAME
PLACE COOLED TAPIOCA OR TAPIOCA CUTLET IN THIS GRAVY
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