| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 250 | g | Shelled raw peanuts |
| 1/2 | c | Dessicated coconut |
| 2 | ts | Finley chopped garlic |
| 1 | tb | Ground coriander |
| 1/2 | ts | Ground turmeric |
| 1/2 | ts | Chilli powder |
| 3 | tb | Oil |
| 2 | md | Onions, finely sliced |
| 1 | Tomato, peeled and chopped | |
| 1 | ts | Sugar |
| 1 1/2 | ts | Salt |
| 1 | c | Hot water |
| 1/2 | ts | Garam masala |
| 2 | tb | Chopped coriander leaves |
| (fresh) |
INSTRUCTIONS
Soak peanuts in water for 2 hours, then boil for 20 minutes. Drain and set aside. Place coconut, garlic, ground coriander, turmeric and chilli powder in a blender and a little water and blend to a fine paste. Remove contents and set aside. Heat oil and fry onions till soft and golden. Add tomato and the blended mixture and cook, stirring, until it smells fragrant and the oil comes to the surface. Add peanuts, sugar, salt and 1 cup hot water. Bring to a boil, cover and simmer for 15 minutes or until peanuts are cooked. Sprinkle with garam malasa and garnish with chopped coriander leaves. Serve hot with rice. Source: The Curry Cookbook-C. Solomon Posted to EAT-L Digest 29 Dec 96 From: "Imran C." <imranc@ONTHENET.COM.AU> Date: Tue, 31 Dec 1996 11:39:38 +1000
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