Bajji Milagai Kurma

Ingredients:

Bajji milagai – 2 long ones (¼ kg approx)

Onions – 1 mid sized (chopped)

Tomato – 1 mid sized (chopped)

Turmeric powder – ¼ teaspoon

Grated Ginger – ½ inch small piece

Grated Garlic – 1 big clove

Salt - 1 teaspoon

Tempering:

Oil - 2 tablespoons

Mustard seeds - 1 teaspoon

Cumin seeds - ½ teaspoon

Fennel seeds - ½ teaspoon

Bay leaf - 1

Cloves - 4

Cinnamon - 1 inch piece stick

Grind to paste:

Coconut – ¼ cup

Corriander stem – a handful (optional)

Cashew nuts – 1 tablespoon

Poppy seeds – 1 teaspoon (soaked in warm water for an hour prior to grinding)

Garnish:

Coriander leaves – 1 teaspoon (finely chopped)

Method:

1. Chop the bajji milagai into mid size pieces.
2. Grind to paste all ingredients mentioned for grinding.
3. Heat of oil in a deep pan, add items mentioned under tempering and fry till golden brown.
4. Add finely chopped onions, turmeric powder & fry for a minute until transparent.
5. Add finely chopped tomatoes & salt, cook closed for a minute.
6. Add chopped milagai & ½ glass of water.
7. Keep closed & cook till chilli pieces are cooked (takes approx 3 to 4 mins).
8. Add the ground paste II & allow boiling in open pan for a minute or two (gravy would have thickened).
9. Garnish with coriander leaves & serve hot with chappathis/rice.