Ingredients:
Tomato half KG cut into 4 peices
Grind to paste:
Tomato half KG cut into 4 peices
Grind to paste:
2 tsp roasted bengal gram
2 tbsp ground nut ( roasted)
red chillies to taste
garlic 2pods
copra 2 tb sp grated.
Method:
1. Fill the tomatoes with ground paste.
2. Put 2 tbsp of oil in a degchi and keep it on the stove ( lit of course) when the oil is hot add half tsp of mustard, half tsp of jeera, kadi patha .
3. Add the filled tomatoes in it . Cover the degchi and cook on low fire for 10 mins, now add the rest of the ground mixture , add a pinch of turmeric powder salt and a tsp of grated jaggery . cook till soft.
4.Serve with fresh hot chapathis . mmmmmmmmmmmmm enjoy.
2 tbsp ground nut ( roasted)
red chillies to taste
garlic 2pods
copra 2 tb sp grated.
Method:
1. Fill the tomatoes with ground paste.
2. Put 2 tbsp of oil in a degchi and keep it on the stove ( lit of course) when the oil is hot add half tsp of mustard, half tsp of jeera, kadi patha .
3. Add the filled tomatoes in it . Cover the degchi and cook on low fire for 10 mins, now add the rest of the ground mixture , add a pinch of turmeric powder salt and a tsp of grated jaggery . cook till soft.
4.Serve with fresh hot chapathis . mmmmmmmmmmmmm enjoy.
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