Sunday, November 14, 2010

Black Channa Masala

  • Black channa 1 cup
  • Onion 2 big
  • Green chilly 3
  • Tomato 1 med
  • Garlic 5 to 8 pods
  • Ginger 1 big piece
  • Coconut pieces 1/4 cup
  • Thick coconut milk 1 cup
  • Chicken masala 3 Tsp
  • Pepper pdr 1 Tsp
  • Mustard seeds
  • Curry leaves
  • Water
  • Salt
  • Oil
Soak channa overnight. Heat oil in a cooker and add mustard seeds. Allow it to splutter and add half of the sliced onion and coconut pieces. Saute till it turns brown and add half of the tomato. Cook it and add the channa and little salt. Cook till it turns soft. Keep it aside. Heat oil in a kadai and add rest of the sliced onion, garlic, ginger, curry leaves and salt. When it becomes light brown, add chicken masala and pepper pdr. Roast it well and add the chopped tomato. Add little water into it and cook well. Then add the cooked channa into this and mix well. Cover it and cook it in low flame for 5 to 10 min. Then pour the coconut milk and heat it for few min. Remove it from fire.

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