1 Tablespoon Tamarind Paste1.5 Cups Coconut Milk
This part is all andaaz/ approximates , the quantities will vary according to the pungency of the green chiles for example. Anyway take half a coconut , 20 green chilies , 20 curry putta leaves ( Goan ones are oh so aromatic ) 1/2 " ginger , 15-20 cloves garlic , 1.5 large cups chopped fresh dhania and 1 teaspoon jeera . Grind to a paste . Add salt .
Add bhindi if using and slowly add the coconut milk to get desired gravy ( I keep it minimum ) , and finally add 1 tablespoon Tamarind paste.Simmer for another minute to marry flavors .Take off with 1 teaspoon cold pressed virgin coconut oil ( optional ).This tastes as it looks - fantastic !
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