KOOTUKARI

INGREDIENTS

BENGAL GRAM ((SOAK IT IN WATER FOR 5 TO 6 HRS))
ELEPHANT YAM
UNRIPE BANANA
COCONUT
CHILLI POWDER
TURMERIC POWDER
PEPPER POWDER
CUMIN SEEDS
MUSTARD SEEDS
SALT
CURRY LEAVES

PREPARATION

TAKE TWO HANDFUL OF BENGAL GRAM AND SOAK IT IN WATER 6 OR 7 HOURS BEFORE COOKING.TAKE THE SOAKED BENGAL GRAM IN A COOKER. ADD HALF A SPOON CHILLI POWDER AND TURMERIC POWDER INTO IT.COOK IT FOR 3 WHISTLES.CUT THE YAM AND BANANA. GRIND THE GRATED COCONUT ALONG WITH HALF A SPOON OF CUMIN SEEDS.

ADD THE YAM AND RAW BANANA TO THE COOKED BENGAL GRAM AND ALLOW THE VEGETABLES TO GET COOKED. IN THE MID WAY ADD THE GRINDED COCONUT, HALF A SPOON OF PEPPER POWDER AND SOME SALT INTO IT. ALLOW THE VEGETABLES TO GET COOKED .

SPLUTTER MUSTARD SEEDS IN OIL AND SOME GRATED COCONUT (TILL IT BECOMES BROWN(COCONUT IS NOT A MUST))AND ADD IT INTO THE COOKED CURRY WITH CURRY LEAVES.

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