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Ingredients

Tender dondakai: 1/2 kg

Green chillies: 4

Tomatoes: 4-5

Onion: 2

Coriander: 1 bunch

Curry leaves

Coconut powder: -4 tsp

or fresh coconut: 2-3 big

pieces

Ginger-garlic paste: one

spoon

Salt: According to taste

Turmeric

Red chilli powder: According to taste

Jeera and dhaniya powder: 1 tsp each

Chicken masala powder: a pinch

Oil to cook

Preparation of masala for gravy (paste):

Fry onion pieces, coconut powder till golden brown. Add two tomatoes and make a paste. First cut kundru length wise and then cut into pieces. Take a thick bottomed pan and add three serving spoons of oil (can add more if you like). When oil is heated add curry leaves then add dondakai pieces with slit green chillies and fry till they change color and look little dark. add the paste and cook for seven to ten minutes on slow fire. Then add all the ingredients (ginger-garlic paste, turmeric, chilli powder salt, jeera and dhaniya powder) one by one and keep mixing when they look cooked add the remaining tomatoes then add half cup of water and cook. When the gravy becomes thick add chicken masala powder and leave it for a minute and remove it in the serving dish. (no water should be left) garnish it with coriander. Can be eaten with rice and chapathi.