Ingredients

Masala

Cooking ingredients

Prep method

Masala

• Heat sesame oil in a pan.
• When hot, add 1 tsp of Fennel seeds and sauté for a few seconds. Do not burn
• Add garlic, small onions, peanuts, curry leaves and salt. Sauté for a couple of mins until small onions are translucent
• Add grated coconuts and sauté for a few mins until toasted and slightly brown
• Add coriander leaves when close to done. Sauté for a min
• Take off heat. Allow to cool. Grind to smooth paste with as little water as possible

Main dish

• Heat sesame oil in a pan
• when hot, add mustard seeds and allow to splutter
• Add cumin seeds
• Add small onions, garlic, curry leaves, turmeric powder and salt. Sauté until onions are slightly brown
• Add tomato puree and cook for 3-5 mins until raw smell is gone
• Add potatoes and bottle gourd. Cook for 4-5 mins
• Add cooked lilva / black eyed peas. Keep water aside if using black-eyed peas
• Add masala powder, mix well and cook until raw smell is gone
• Add broth / water about 1.5 - 2 cups. Cook covered for 5-7 mins
• Add ground masala and cook covered for 4-5 mins in high heat
• Mix well, adjust salt and cook in low heat for 2-5 mins until oil separates.