ingredients
avarekai-1/8 kilo
potato-medium 4
tomato-medium 2
grated coconut-1cup
kashmiri chillies-6to8
asafoetida-1tsp
curry leaves
salt to taste
coconut oil
method
1.wash the 3 vegetables and cut into pieces..
2.fry kasmiri chillies in 2 tabsp oil and keep aside..
3.in a mixie add grated coconut,fried chillies and asafoetida and grind well till it reaches a masala consistency..
4.pressurecook avarekai and potato along with salt adding required amount of water for 2 whistles..transfer this to another vessel,add tomatoes and cook till done..
5.to this add masala and pinched curry leaves and bring to boil..
6.put off the flame and add fresh coconut oil on top of it..ready to serve..
the criteria of the recipe are asafoetida and fresh coconut oil..
this ghashi is a good combination with rice,idli,dosa and even rotis..
