250 g (9 oz) Garlic (lasan), whole, large cloves
10 Onions, small, whole
8/24 g Green chillies, slit into two
1/2 cup (100 g) 3 1/2 oz Ghee/Vegetable oil
1 tsp (3 g) Fenugreek seeds (methi dana)
6 Curry leaves (kadhi patta)
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 cups (300 ml) 1 1/2 fl oz Coconut milk, thick
Salt to taste
3 tsp (15 ml) Lemon (nimbu) juice
10 Onions, small, whole
8/24 g Green chillies, slit into two
1/2 cup (100 g) 3 1/2 oz Ghee/Vegetable oil
1 tsp (3 g) Fenugreek seeds (methi dana)
6 Curry leaves (kadhi patta)
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
1 1/2 cups (300 ml) 1 1/2 fl oz Coconut milk, thick
Salt to taste
3 tsp (15 ml) Lemon (nimbu) juice
method
1. Heat the ghee / oil in a pan; add garlic cloves, whole onions, and green chillies. Fry until light golden in colour. Remove with a slotted spoon and keep aside.
2. In the same ghee / oil, add the fenugreek seeds and curry leaves. Fry until the seeds crackle. Reduce heat and add the red chilli powder and turmeric powder. Stir and add coconut milk and salt. Bring to the boil and add the garlic, onions, and green chillies. Cook until the garlic cloves become tender.
3. Add the lemon juice just before serving.
2. In the same ghee / oil, add the fenugreek seeds and curry leaves. Fry until the seeds crackle. Reduce heat and add the red chilli powder and turmeric powder. Stir and add coconut milk and salt. Bring to the boil and add the garlic, onions, and green chillies. Cook until the garlic cloves become tender.
3. Add the lemon juice just before serving.
serving amount
serves: 4 - 6
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