Onion - 1 big
Tomatoes - 2 small
Mint leaves - a handfull finely chopped (this is the main flavoring, so do not ignore)
Coriander leaves - a handfull, finely chopped
Green chillies - 5 to 6 Slit at the center
Cinnamom stick - 1" stick
Cloves - 4
Bay leaf - 2
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp (I use ex.hot, so use only 1/2 tsp)
Coriander powder - 1 1/2 tsp
Cumin powder - 1 1/2 tsp
Garam Masala - 1 tsp
Salt to taste
Coconut - 1/4 cup
Fennel seeds - 1 1/2 Tbsp
Oil for tampering
1. Chop the Onions, tomatoes, mint leaves, coriander leaves, and chillies and set aside.
2. Heat oil in a pan. Once hot, add the cinnamom stick, cloves, bay leaves and saute well.
3. Once done, add the finely chopped onions, green chillies, mint leaves and coriander leaves. Saute in low flame. Add little salt while sauteing so that Onions do not change much color.
4. Once done, add the tomatoes along with the other dry masalas. Mix well and cook until the tomatoes are cooked well. Now add a cup of water and let it cook.
5. While the tomatoes start to pulp, grind the fennel seeds and coconut and add to the pan.
6. Let it cook and the rawness vanishes. Once done, garnish and serve hot.
Note: Adding cooked vegetables to this will increase the nutritional value. So, you can add veggies that like Cauliflower
Serve hot to Parottas or veg., Biriyanis. In my house, they are loved along with dosas or plain rice too!