Kale Vatanechi Amti recipe - How to make Kale Vatanechi Amti
Method- Heat 1 tbsp oil in a pan, add the sliced onions and saute till they turn pink.
- Add the dessicated coconut and sauté till the coconut turns pink.
- Add the garlic and sauté till they turn golden brown.
- Remove from the flame, cool and blend in a mixer till smooth. Transfer in a bowl and keep aside.
- Blend 3/4 th of the fresh coconut in a mixer and keep aside.
- Heat the remaining oil in a pan, add the asafoetida and chopped onions and sauté on a high flame till the onions turn golden brown.
- Add the turmeric powder, red chilli powder, cumin seeds powder, coriander powder, red chilli powder and sprouted peas and mix well.
- Add enough hot water to cover the ingredients, add the salt and bring it to a boil.
- Cover and cook on a slow flame till the chana are cooked.
- Add the kokum, coconut-onion paste, fresh coconut paste, mix well and simmer for 2-3 minutes.
- Add the jaggery, garam masala and mix well and cook for 2 minutes.
- Add the coriander and serve hot garnished with freshly scraped coconut.