Serving: 4 | Type: Non-Veg Gravy
Ingredients:
Nandu(cut) | -4 pieces |
Onion | -1cup |
Tomato | -1cup |
Chili Powder | -2tsp |
Coriander Powder | -3tsp |
Turmeric | -¼tsp |
Salt | -to taste |
Ginger Garlic Paste | -1tbsp |
Lemon Juice | -1tbsp |
Grinding:
Green chili | -2 |
Sombu | -1tsp |
Cumin | -1tsp |
Pepper | -1 or 2tsp |
Onion | -¼ cup |
Tomato | -¼ cup |
Garlic | -2 |
Clove | -2 |
Khus Khus | -1tbp |
Cashew nuts | -10 |
Grated Coconut | -2tbsp |
Seasoning:
Oil | -3tbsp |
Red chili | -1 |
Curry Leaves | -few |
Cinnamon, clove,Kal-pasi | -each 1 |
Method:
- Cut and clean the nandu, then wash it and keep it aside.
- Grind above the ingredients and keep it aside.
- Heat the pan with oil add seasonings fry without burning.
- Now add onion and ginger garlic paste sauté for 1 or 2 minutes then add tomato, salt and turmeric Sauté until tomato gets mashed.
- Then add chili and coriander powder mix well for 1minute, now add nandu.
- Mix it well cover with lid and cook it for medium flame for 10 minutes, now add 3cups of water cook it for 5 to 10 minutes.
- Then add ground paste mix it well cook until raw smell goes.
- This should be not very thick or thin.
- Garnish with coriander leaves then turn off the stove.
- Add lemon juice and mix it well.
- Serve with white rice.
Note:
- If spiciness is not enough add pepper powder.