Serving: 4 |Type: Chettinad Gravy

Ingredients:

Grinding:

Seasoning:

Method:

1. Remove the skin on the vegetables cut into bite size pieces keep it aside in the water.
2. Take a pressure cooker heat with oil and seasonings fry it withnout burning it.
3. Add onions sauté well for 1 minute then add tomatoes and salt, sauté for until tomato gets smash.
4. Now add vegetables cook well about 5 minutes on medium flame.
5. After the vegetables cook half way add ground paste, mix it well.
6. Now add 1 cup of water cover the cooker with lid .
7. Keeps until 2-3 whistle comes turn off the stove.
8. After cool down the cooker open it check the salt .
9. If you want it a little more liquid add little more water.
10. Mix it well cook it for 5 minutes on medium flame.
11. Garnish with coriander leaves.
12. Serve with white rice, Chappati or pulav.

Note:

1. Instead of cashew nuts you can use 2 tbsp of pottu-kadalai (fried Bengal Gram Dhal).
2. You can use any other vegetable like carrot, cauliflower, peas, beans and beet root or a mixture of all together.
3. Instead of grinding the ginger and garlic you can add ginger garlic paste while the onion are cooking.
4. Young Jack fruit can be found in Asian supermarkets in the can food section.