Kalya vatanyachi amti

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Difficulty: Hard

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4

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.