Ingredients

• 3 tbsp - oil
• 1/2 tsp - poppy seeds
• 1 onion, chopped + 1 tbsp extra
• 4 tbsp - grated coconut
• 1/2 tsp - mustard seeds
• 1 tsp asafetida
• 1 tsp - ginger-garlic paste
• 2 green chillies, slit
• 200 gms - black peas, soaked and boiled
• 1 tbsp - jaggery
• Salt to taste
• 1/2 tsp - coriander powder
• 1/2 tsp - cumin powder
• 1 tsp - chilli powder
• 1 tsp - garam masala powder
• 1 tbsp - tamarind pulp
• 50 ml coconut milk

How to Make Kalya vatanyachi amti

• Heat 2 tbsp. oil in a pan and fry poppy seeds.
• When they start to change colour, add 1 tbsp. onion and fry until golden.
• Add grated coconut and fry well.
• Blend together to a fine paste, adding enough water.
• Heat the remaining oil in a large pan and season with mustard seeds.
• When they start to splutter, add asafoetida, ginger-garlic paste, green chillies and the remaining chopped onion. Saute until the onion changes colour.
• Add the black peas, coconut paste, jaggery, salt, coriander powder, cumin powder, chilli powder and garam masala powder.
• Add water and bring to a boil. Add the tamarind pulp and mix well.
• Add coconut milk and simmer for a few minutes.
• Serve hot with chapattis or rice.