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3 whole pods -
1/2 cup - fresh
1 tbsp -
4 tsp - coriander powder
2 tsp - chilli powder
1 tsp -
- a little
1/2 tsp -
1 tbsp - oil
Salt, to taste
How to Make Garlic Curry
Remove the skin of the garlic cloves (at least 30). Slice the onion and tomato into thin pieces.
In a pan take half of the oil and fry 1/2 of the sliced onion for 5 min, then add the coconut.
When the mixture turns brown add the coriander powder, chilli powder and cumin seeds and fry for 5 more min.
Grind the above mixture into a fine paste
Heat the remaining oil and add the mustard seeds and curry leaves.
When it pops, add the other half of the onion slices, garlic cloves and fry for 10 min.
Then add the tomato slices and fry for another 10 min.
Pour the ground onion-coconut paste into the above and add 2 cups of water and the tamarind juice with the required amount of salt.
Keep it in the low flame till thickens.
Goes well with rice.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.