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.
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