250 gms, onion 250 gms (chopped), red chili 10-12, tamarind
1 lemon size, coconut oil 12 tsp, jaggery 1 lemon size,
grated coconut ¼ cup and salt to taste
Pressure cook Aloo, peel of the skin and chop it into
cubes. Grind red chilies, coconut and tamarind to a
fine paste. Heat coconut oil in a kadai; add chopped
onion and fry until golden brown. Later add chopped
aloo, masala paste, jaggery, salt and boil well until
thick. Later garnish it with coriander leaves.
Miss Praveena, Mysore.