Mangalorean recipes

Ragi Manni


A Traditional Mangalorean Delicacy!

Although, I chose to make an instant version, the result is simply amazing. Why go through the laborious process of soaking the ragi? Grinding the ragi takes time. Scraping fresh coconuts and grinding them to extract the juice is also time-consuming! Now, all of this is available in ready-to-use form. This dessert can be prepared in less than half the time! Traditional techniques are always appreciated. However, I would recommend the instant method if it does not compromise on the taste. So do try this dessert and let me know how it turns out.

Here is a little bit about the millet itself. Ragi or Finger Millet Ragi is one of the various types of millet produced and consumed in India. It looks like fingers during its plantation stage, which is why it is named finger millet in English. However, once harvested from millet strips, it resembles mustard seeds. Ragi is considered a superfood because of the presence of nutrients like calcium, magnesium, phosphorus, and iron in it. Along with these, it also contains the amino acids lecithin, methionine and threonine, which have significant health benefits. In India, the state of Karnataka is the largest producer of the superfood finger millet. People of the region also include it in their diets regularly. But with awareness about finger millet benefits, many people have learned about its advantages. Therefore, they have started including it in their diet across the states of India. Source : Tataaig

Methi Dosa Menthya Dosa Fenugreek Dosa


Methi or fenugreek seeds have good nutritional values and are excellent for diabetics, good digestion and for lactating mothers.

Ingredients

2 cups Dosa rice or basmati rice

2 tbsp. Fenugreek seeds methi seeds

1 cup coconut

½ cup jaggery, or to taste (optional)

Salt, as per taste

Ghee / oil, to make dosas

Making Batter

Wash and soak rice and methi seeds separately, for minimum 5 to 6 hours.

First grind the methi seeds along with water till smooth and fluffy.  Remove to a large vessel. 

Grind the rice in 2 batches.  Add half the rice to the ginder alongwith half  the coconut and grind to a smooth paste. Add to the vessel with the methi batter.

When grinding is complete, mix the batter well and leave to ferment overninght or for atleast 8 to 10 hours.  No fermenting agent has been added, so the batter will take longer to ferment.  Fenugreek by itself acts as a fermenting agent.

Making Dosas

After batter has fermented, mix well and add water if required to adjust the consistency.

Heat a dosa pan, preferably.  If not any frying pan may be used.  When hot, sprinkle some water.  Water will sizzle if pan is hot and at the same time helps in reducing the temperature of the pan.  This is necessary, otherwise the batter will not spread smoothly and evenly but is likely to separate from the pan when spreading.

Using a rounded ladle, pour some batter as required for thin or thick dosas and using the back of the ladle, spread in circular direction to make them as thin as possible.  If thick dosa is required, pour the batter and tilt the pan to spread the batter or spread it very lightly.

When the dosa is fully set and cooked, drizzle ghee in the centre and the sides of the dosa.  Remove and serve immediately for crisp dosas (or else it will loose its crispiness).  Thick dosas may be served hot or at room temperature.

To make sweet dosas, add the jaggery powder to the fermented batter and mix well.  Fry as above.

I have divided the batter into 2 batches and added jaggery to one half of the batter.

Serve with coconut chutney, idli podi, butter or ghee.

Narvale Pollay Mangalore fragrant green dosa


Narvale leaves Dosa

Narvale Pole, fragrant leaves pollay

Nerugala leaves dosa

Mangalore green dosa,  Konkan recipe

Narvale leaves have a very good fragrance and apart from that the leaves have medicinal qualities that help reduce inflammation in the body thus relieving aches and pains, improving gut health, etc.  Do try this healthy recipe provided you can lay your hands on these fragrant leaves.  My mother made these dosa quite often for breakfast or evening tea and we used to relish these dosas, while we were growing up.   Unfortunately, I came across these leaves after almost 45 years and they immediately brought back fond memories of my dear mother. 

Ingredients

2 cups rice

1.5 to 2 cups Narvale leaves

1 cup fresh coconut

2 tbsp. jaggery or to taste

1 tsp. salt or to taste

½ tsp. instant yeast

Wash and soak rice for min.4 hours. Remove the leaves from the branches and stalks and separate the tiny stem, and try to use just the leaf as far as possible, so as not to dilute the fragrance and the taste. Soak the leaves in water to loosen the dirt and then wash well.  Grind the rice, coconut, narvale leaves and jaggery to a smooth paste.

Meanwhile, keep the yeast to bloom with 1 tbsp. sugar and 2 tbsp. warm water.

Fermenting agent may be omitted, if you wish.  In this case, you may require to keep for fermenting for over 8 to 10 hours. Add the yeast to the rice batter and leave to ferment.  When it rises, heat a dosa pan and add a ladle of batter and allow bubbles to appear. Then cover and cook till dosa is cooked and surface appears opaque.  Drizzle with ghee and serve for breakfast or evening tea, with a dollop of butter, if you like.   Very fragrant pollay. 

Ripe Mango Curry


Monsoon Cooking- Monsoon recipes

Mangalorean style Ripe Mango Curry – Sweet, Sour, Spicy delicious mango curry

Ingredients

6 ripe mangoes, small round juicy and fiborous variety

1 mendium onion, chopped

1 sprig curry leaves

1 tsp. mustard seeds

2 tbsp. Oil

1 tsp. Jaggery

1 tsp. salt or to taste


For masala paste
Roast and grind to a paste with 1/2 inch ginger
6 red chillies
2 tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. Fenugreek seeds
1/2 tsp. Turmeric powder
2 tbsp. Coconut
6 flakes garlic

Choose mangoes that are small and round and typical for curry.  They are usually the chewing mangoes which are full of fibre.  Wash and peel the mangoes.

Press to squeeze the mangoes to loosen the flesh and extract some juice.

Roast all the ingredients for the masala paste, except ginger.  Grind to a smooth paste with water.

Place the mangoes and the juice in a pan.  Add 3 cups water and bring to a boil.

Then add the masala paste and salt and cook till curry appears glossy and the mangoes are cooked.  Add jaggery, stir and simmer 5 minutes.  Take off heat.

Take a pan, heat the oil.  Add mustard seeds, when they splutter add the curry leaves and the chopped onion and fry till light brown.  Immediately pour over the curry and serve hot with steamed rice.   Have the rice with the curry and chew the mango till nothing is left on the seed.  Super delicious!

Puran Poli Traditional Puran Poli Recipe


PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.

Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.

Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.

While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.

Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.

The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh,  holige or obbattu in Kannada, puran poli in Marathi,  payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.

PURANPOLI – Makes 12 Puranpolis
For Puran
1 cup Chana dal/Split chickpeas, soaked for 2 hours
½ cup Jaggery
2 tbsp. sugar (optional)
1/2 tsp Nutmeg powder
1/2 tsp Cardamom powder
¼ tsp. Saffron strands
½ tsp. Salt

For Dough
1 cup Maida
½ cup Wheat flour
½ cup Rice flour
½ tsp. Salt
10 tbsp. Oil
½ cup water

To make the dough:
In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil.  Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky.  Knead again adding 2 tbsp. water and 2 tbsp. oil.  Keep kneading for 10-15 minutes.  If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook.  Rub oil on the dough, cover with a wet cloth and rest for 2 hours.

To make the Puran::

Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool.
In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula.  You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry.  Leave to cool.

To make the puranpolis:

Knead the dough for a minute and divide into 12 equal portions.  Divide the puran mixture into 12 portions.  Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.

Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.

Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side.  Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee.  Absolutely delicious and scrumptious.

Ponsache Gariyo Jackfruit Fritters


Ponsache Gariyo – Jackfruit Fritters

Halasina Hannina Mulka

½ cup boiled rice

½ cup basmati rice

2.5 cups jackfruit

¼ cup jaggery or to taste

1/2 cup fresh coconut

¼ tsp. Black pepper

Salt to taste

1 tsp. cardamom seeds

Oil as required for frying

Method

Soak rice for minimum 4 hours.  Grind Alongwith all ingredients to a smooth thick paste.  Drop spoonful of batter in hot oil or use your fingers to scoop up the batter and drop into the oil.  Fry on medium heat to golden brown.  Enjoy as tea-time snack or for breakfast.

How to clean and cook Kandi Pith of Banana Stem


Banana Stem, Plantain “Kandi” Vegetable

How to clean and cook Kandi

Banana stem has a wide range of health benefits and it is advisable to consume this vegetable periodically, where available.  Some of the health benefits include helps prevent constipation, acts a detoxifier, helps with kidney issues, regulates blood pressure, prevents urinary tract infection, prevents diabetes, etc. It is highly beneficial to health especially in summers and is full of fibre.

Ingredients

1 Kg. Kandi

1 Onion sliced

1 tsp. urad dal

1 tbsp. Bafat or any mixed masala to taste

1 tsp. Mustard seeds

1 sprig curry leaves

2 tbsp. tamarind pulp

1 tbsp. jaggery

½ cup fresh grated coconut

Salt to taste

2 tbsp. oil

Method

Kandi is the pith, the innermost tender portion of the banana tree trunk which is used after the tree bears its fruit to full term.  Try to get a very tender kandi. Remove the top and bottom of the trunk, and slice vertically to remove the outer layers to reveal the inner most pith the cylindrical white part which is called the “Kandi”.  Slice the Kandi into thin circles and remove all the fibers and cut the vegetable into small cubes and immediately immerse in water to prevent oxidation.

Rinse the chopped Kandi and boil with 1 tsp. salt and ¼ tsp. turmeric powder  till tender.  In a pan add oil  And when hot add the mustard seeds and allow to splutter.  Then add the curry leaves and sliced onion and fry till soft and translucent.  Add the bafat masala powder, toss and add the boiled kandi and mix well.  Cook 5 to 7 minutes then add the jaggery and tamarind pulp.  Stir well and simmer 5 minutes, then add the grated coconut, mix and let it heat through and simmer 5 minutes.  Serve hot as an accompaniment with any main meal.

Salted Raw Jackfruit Vegetable Stir Fry


Salted raw jackfruit vegetable / Brined raw jackfruit stir fry / Uppad Pachir Aajadina / Salla Upkari / Ghare Sukhe

Ingredients

2 Cups Brined raw jackfruit

1 Onion, sliced

1 tsp. mustard seeds

1 sprig curry leaves

4 flakes garlic, crushed

1 tbsp. bafat masala powder, or to taste

(Alternately use 1 tsp. chilli powder, ½ tsp. coriander powder, ¼ tsp. turmeric powder & ¼ tsp. cumin powder)

¼ cup fresh grated coconut

2 tbsp. Oil

Remove the jackfruit petals from the brine and soak in plain water for an hour or two and rinse in 2 to 3 changes of water to remove excess salt.  Then shred the petals by hand and set aside.

Heat a pan, add oil and when hot add the mustard seeds.  When they splutter add the crushed garlic and curry leave and toss.  Then add the sliced onion and fry till light brown.  Add the chilli, turmeric, coriander & cumin powder and mix well.  Then add the shredded jackfruit and mix well.  Add ¼ cup water, mix and let cook for 5 to 7 minutes.  Then add the grated coconut, mix well and cook 1 minute.  Remove from heat and serve hot as an accompaniment with any meal.  Tastes delicious.

P.S.: How to salt raw jackfruit

500 gms. Jackfruit bulb

3 to 4 tbsp. salt

½ cup boiled and cooled water

Slit the jackfruit bulb and remove the seed and pith.  Wash the jackfruit petals and place a layer of the jackfruit in a glass dish.  Sprinkle a tablespoon of sea salt over the layer.  Cover with another jackfruit layer and add salt.  Repeat till all the jackfruit is used.  Pour the water over the jackfruit, cover the dish and set aside for 2 to 3 month to marinate.  However, after one month, the jackfruit is ready for use.

Jackfruit Mandas, Ponsache Mandos, Dhonas


MANDAS, Jackfruit Mandas

Goan Ponsache Mandos or Dhonas

Ingredients

2 cups boiled rice

2 cups fresh grated coconut

2 cups jaggery

2 cups ripe jackfruit

1 tsp. cardamoms, powdered

1 tsp. Salt, or to taste

½ cup cashewnuts/almonds (optional)

Method

Wash and soak the rice for 3 to 4 hours and grind to a paste alongwith the coconut, grated cucumber, jaggery and salt.  Add the cardamom powder and let it stand for about an hour. Add the chopped nuts, if desired.  Bake or steam till done.  To test if the mandas is ready, insert a toothpick or a knife in the center and it should come out clean.

Chicken Sukka, Traditional Manglorean Chicken Sukka


Recipe from the book “Mai’s Recipes” – Contact us for your copy!

Chicken Sukka, Manglorean Chicken Sukka

Ingredients

1kg. chicken

1 coconut (preferably fresh)

1 onion, sliced

2 tomatoes, chopped

2 tbsp. oil

Salt to taste

Roast (each separately) & grind

to a coarse paste

7 kashmiri chillies

1 tbsp. coriander seeds

1 tsp. cumin seeds

1tsp. mustard seeds

½ tsp. black pepper

¼ tsp. turmeric powder

¼ tsp. methi seeds

Method

Clean, remove skin and cut chicken into small pieces.

Heat oil, fry the sliced onion, when light brown add tomatoes and fry for 5 minutes.  Then add the chicken and cook till almost done.  Add the masala paste, salt and little water (if required) and simmer till done.  Adjust seasoning.

Tip: To improve taste, avoid adding water

        as far as possible.

Pork Chops


Pork Chops

This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….

Ingredients

1 kg. Pork Chops

1 large Onion, chopped

2 tbsp. tomato paste

1 tbsp. Oil or ghee

Grind to a smooth paste

10 red chillies

1“ pc. Ginger

10 cloves garlic

10 cloves

1” cinnamon

1 tsp. cumin seeds

½ tsp. peppercorns

½ tsp. turmeric

4 tbsp. vinegar

1 tsp. salt

Method

Wash, drain the chops.  This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes.  At this stage you may pre-prepare and marinate overnight.

Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes.  Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side.  Add the reserved marinade alongwith  the masala water from the rinsed jar and add to the chops.  Stir to mix well.  Cover and bring to a boil, reduce flame to medium and cook 30 minutes.  If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces.   Check and adjust seasoning.  Serve hot with rice or bread or just as is for an appetiser!

Stuffed Prawns, Extra Colossal Stuffed Prawns


Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation.  Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides

Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.

When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.

Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms. 

HOSO Head on Tail On

PDTO Peeled Deviened Tail On

Stuffed Prawns, Extra Colossal Stuffed Prawns

This recipe may be used for any large sized prawns

Ingredients

4 Nos. Extra Colossal Prawns

4 red chillies

4 cloves

1” cinnamon

8 peppercorns

½ tsp. turmeric powder

1 tsp. ginger garlic paste

1 small onion, chopped

1 tbsp. garlic

½ tsp. cumin seeds

1 tbsp.vinegar

½ tsp. sugar

1 tsp. salt or to taste

1 egg and rava for coating

Oil for shallow frying

Method

Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste.  Set aside to marinate.

Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.

Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.

Stuff the prawns with the masala paste.  Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side. 

Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.

Raw Jackfruit Vegetable


Raw Jackfruit Vegetable

Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August.  Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium.  For optimum health benefits, it is always advisable to consume local and seasonal produce.

Ingredients

1 Small Raw Jackfruit

½ cup fresh coconut

2 tbsp. Tamarind pulp

2 tsp. Jaggery or to taste

Salt to taste

2 tbsp. oil

Roast, each separately and grind coarsely with the coconut

1 tbsp. coriander seeds

2 to 3 red chillis

½ tsp. cumin seeds

½ tsp. mustard seeds

½ tsp. peppercorns

½ tsp. fenugreek seeds (methi)

Tempering

1 medium onion

4 to 5 garlic crushed

1 sprig curry leaves

½ tsp. mustard seeds.

Method

Cut the Jackfruit and peel it.  Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky.  This can be controlled by oiling your fingers and palm and the knife.  Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.

Cut the jackfruit into wedges and discard the pith.  Then cut into small slices and immediately immerse in plenty of water.  Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes.  Add a tsp. of salt.

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Taikulo ani Bikna Cassia Tora and Jackfruit Seeds Vegetable


Taikulo ani Bikna (Casia Tora & Jackfruit seeds Vegetable)

The early monsoon brings an array of wild foods that are super healthy and delicious. The rain makes wild vegetables grow in abundance alongside roads and in the hilly regions. Taikulo is one of these seasonal, local, monsoon vegetables, available for free, with all of its healthy goodness.  I, however, purchased this lot from the ladies at Mapusa market for Rs.30/-.  The vegetable looks a bit faded as I could not cook it the same day.

Taikulo also called Senna tora or Casia tora (Botanical name) is a wild leafy vegetable that grows along all the roadside and can be plucked straight from the plant and cooked into a simple and nutritious vegetable.  Only the tender leaves are used in cooking. Although the whole plant and roots and seeds are widely used in traditional Indian and South Asian medicine. It is said to have numerous health benefits. From an Ayurvedic stand-point the leaves and seeds of this plant are said to contain acrid, laxative, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. Adapted from : Vayuvision

Ingredients

4 to 6 cups Taikulo leaves

3 red chillies

6 flakes garlic

1 medium onion

½ tsp. Turmeric powder

½ cup coconut

10 to 12 jackfruit seeds (pre-boiled)

2 tbsp. oil

½ tsp. salt or to taste

Remove the tender leaves from the stems and discard the thick stems. Wash the taikulo leaves well, add some salt and soak in salted water for 15 minutes.  Drain and chop finely.  Slice the onion, crush the garlic and break the chillies into bits.  Heat the oil, add the red chillies, garlic and onion.  When onion is translucent, add 1/2 tsp. turmeric and mix.  Avoided excessive spices to get optimum benefit from the vegetable. Then add taikulo leaves, salt, some water and cook for 15 to 20 minutes till tender.  Add the boiled jackfruit seeds, cut in half and the coconut, mix and cook 5 minutes. Remove from heat and serve as an accompaniment with any main meal.

N.B.: When jackfruit is in season, collect the seeds and dry they for a day or two which makes the skin a bit loose and becomes easier to peel. Then, wash and boil jackfruit seeds, cool and store in zip lock bags in the freezer. 

How to clean and cook Terem Leaves Alun Leaves and Alsande curry


How to clean and cook Terem leaves

Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich.  Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery.  However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.

Terem/Taro/Alu leaves and Alssone Curry

Ingredients

15 Terem leaves and 3 to 4 stems

1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)

1 cup fresh grated coconut

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. turmeric powder

1” pc cinnamon stick

2 cloves

2 red chillies

5 flakes garlic

1 medium onion

2 medium tomatoes

8 Kokum petals

1 tsp. Salt or to taste

2 tbps. Coconut oil

Wash the leaves well and wash and peel the stems.  Chop finely.  Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning.  Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender.  Add salt and then add the chopped terem leaves and stem and cook 10 minutes.  Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste.  Take another vessel and when hot, add the oil and fry the sliced onion till light brown.  Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes.  Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required.  Adjust seasoning and cook 15 minutes till oil surfaces.  Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!

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