| 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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