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Maharastra Curry- KALA VATNA AMTI

Region: Maharastra
Dish: Non Vegetarian - Chicken


Browned grated Copra powder 1tsp
Coriander powder 1/2 tsp
Curry leaves leaf few
Garam masala powder pinch
Garlic cloves, crushed 1/2 tsp
Green chillies, chopped number 2-3
Hing (asafoetida) pinch
Kala Vatana/ Black Channa, boiled
Oil 1 tbsp
Onions, chopped 1
Red chilli powder 1 tsp
Salt to taste
Tomato, chopped 2
Turmeric powder 1/4 tsp


Soak kala vatana overnight, boil and keep aside. Heat oil in a hot pan and when the oil gets hot, add chopped onions, salt and cook them till they turn golden in colour. Add curry leaves, chopped green chillies, and mix. Once the onions turn golden in colour, add crushed garlic and chopped tomatoes and mix. Reduce the flame and add hing, turmeric powder, coriander powder, cumin powder, red chilli powder and pinch of garam masala. Add 1 cup kala vatana (soaked overnight and boiled), mix well and bring to a boil. Cover and cook on low flame for about 5-10 minutes. Add 1 tsp browned grated dry coconut, mix and just cook for a minute and switch off the flame.


Swamy the Realtor    Primary Care Clinic of North Texas

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