Recipe by Rosy Pinto
Ingredients:
1/2 kg mogay
1 tbsp powdered jaggery to taste
salt
To grind:
3 dry byadgi chillies
2 dry Kashmiri chillies
8 pepper corns
1/2 tsp mustard seeds
1 1/2 tsp coriander
1/4 tsp cumin seeds
1/4 tsp turmeric (optional)
3 cloves garlic
1 small-medium onion
small size tamarind
1-2 tbsp grated coconut (optional)
For tempering:
1-2 tbsp oil
5 cloves garlic (crushed)
Steps:
- Wash the mogay and cut into half. Remove the pith and seeds. Cut into cubes as per your choice of size and keep aside.
- In a mixie jar, add red chillies, pepper, mustard, coriander, cumin, turmeric, garlic, onion, tamarind, coconut with a little water and grind to a fine paste. Keep the paste aside.
- Rinse the grinder/mixie jar with a little water and use it to boil the mogay. Add water as desired to adjust the curry consistency.
- Add jaggery, salt and cook till the mogay is tender but firm.
- Add ground masala, mix and cook for 8 to 10 minutes and switch off the flame.
- Heat oil in a small pan and fry crushed garlic until golden brown then splutter mustard seeds and pour this into the curry and cover with lid.
- ENJOY!