This is a recipe is part of West Indian cuisine. It’s a recipe made during fasting. Its a mild and nutty gravy which can be served with plain rice. It is served with Varai (a.k.a. samo) khichadi.
- 1 cup peanut
- 2-3 cups water
- 2 green chilies pieces
- Kokum (4) or Tamarind paste 2 tablespoon
- Jaggery 1-2 tablespoon
- Cumin seeds
- Curry leaves
- Oil 1-2 tablespoons
1. In blender grind peanut and water to thin and fine paste
2. Heat oil, add cumin seeds, curry leaves and chili pieces
3. Add peanut paste, cook for 2-3 minutes
4. Add jaggery, salt and kokum (tamarind)
5. Cook for 5 minutes
** add hot water if too thick
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