Ingredients

soaked chickpea-2 cup

onion-1

tomato-1

green chilly-3-4

garlic-2-3

ginger garlic paste-1 tsp

coriander powder-1 tsp

chilly powder-1/2 tsp

turmeric powder-1/4 tsp

pepper powder-1/2 tsp

coconut oil-1 tsp

salt

water

coconut oil

shallots-8-10

coconut-1 cup

curry leaves

fennel powder-1/4 tsp

pepper powder-1/4 tsp

garam masala-1/4 tsp

coriander leaves

Preparation

Add soaked chickpea to a cooker, add masalas,onion,ginger garlic paste,chilly,tomato, coconut oil, water and salt, cook for 3-4 whistle. Heat  oil in a pan, roast shallots chopped with curry leaves and coconut, then keep aside. Transfer the cooked chickpea to a pan, add masalas cook until it become dry, finally add roasted coconut and some coriander leaves.

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Ingredients

Ash gourd-1/2 of small one

ginger

garlic-4

curry leaves -2

green chilly

onion

turmeric-1/2 tsp

coriander powder-2 tsp

chilly powder-1 tsp

salt

coconut oil

coconut milk-1 coconut

vinegar-1-2 tsp

coconut oil

mustards

shallots

curry leaves

Preparation

Take a claypot, add ashgourd along with garlic,ginger,onion,chilly,masalas,salt, curry leaves and some coconut oil, mix all with your hand, add second extract of coconut milk, cook it well, finally add thick coconut milk and turn off flame. For tempering, heat oil in a pan, add shallots and mustards, fry well, then add to curry.

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