| Serves: 4
Cooking time (approx.): minutes
Style: South Indian (Konkani) Vegetarian
1 cup(s) gherkin rings
2 cup(s) grated coconut
4 dry red chillies (whole) roasted in coconut oil
2 teaspoon(s) tamarind pulp
1 tablespoon(s) coriander seeds
2 tablespoons coconut oil
1 medium onion(s) chopped fine
salt to taste
- Toss the gherkin rings in some salt and keep aside for about 30 minutes. Drain and squeeze them to remove the salt water.
- Meanwhile grind the coconut, dry red chillies, tamarind and coriander seeds to a dry coarse paste with very little water.
- Heat the coconut oil in a pan and fry the onions on medium-low level for about 2 minute(s) or till transparent. Add the gherkin rings and stir fry on high for 2 minutes.
- Cover and cook on low for about 5 minutes or till the gherkins are cooked.
- Add the coconut paste and salt to taste. Stir-fry for about 2 minute(s). Cover and cook on low for about 4 minutes.
TIPs: - Traditionally coconut oil is a must. However if not available, use any other vegetable oil.
- Gherkins can be replaced by cauliflower cut into small florets.
Serve hot with: steaming hot boiled rice |
