3 : Kokums (a deep purple berry that has a pleasing sweet and sour
taste)
1 cup: Tomatoes, chopped finely
1 cup: Large onions, sliced
1/2 cup: Large onion, chopped finely
2 cups: Grated fresh coconut
1 cup: Coriander leaves, chopped
8 : Cloves
8 : Peppercorns
2 tbsp: Coriander seeds
1 1/2 tbsp: Chilli powder
1 tsp: Garam masala powder
1/2 tsp: Turmeric powder
1/2 tsp: Cumin seeds
3 tbsp: Oil
Salt to taste
Method
Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed. Reserve.
Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes, sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle.
Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.
Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.
