Pointed groud with coconut and mustard paste
Pointed groud with coconut and mustard paste

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, pointed groud with coconut and mustard paste. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

One more recipe from my mom's collection is this classy Prawns Curry in Coconut mustard paste. To be honest it was so yummy that I could have just drank it. Prawns Bhapa is a steamed prawns with fresh coconut and mustard paste.

Pointed groud with coconut and mustard paste is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Pointed groud with coconut and mustard paste is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook pointed groud with coconut and mustard paste using 9 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Pointed groud with coconut and mustard paste:
  1. Take 8-10 pointed groud (parwal)
  2. Make ready 1 potato (optional)
  3. Get 1 table spoon poppy seeds paste
  4. Take 2 tablespoons coconut paste
  5. Get 1 teaspoon mustard paste
  6. Prepare 4-5 green chilies
  7. Get 1/2 teaspoon Turmeric powder
  8. Make ready to taste Salt
  9. Take as needed mustard oil

Learn some common substitutes that will work for the job. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison Amazon's Choice for Coconut Paste. For the ground masala: - Roast all the ingredients one by one and grind until fine except coconut. - Then add dessicated coconut and grind once again to.

Steps to make Pointed groud with coconut and mustard paste:
  1. Clean wash and pat dry the parwals
  2. Peel the skin of parwal in alternative strips lengthwise.And cut both the end of parwals.
  3. Cut the potato into four pieces lengthwise..
  4. Heat oil in a kadhai, fry the parwals in medium flame till golden brown.
  5. You can cover and fry it in lowest heat.
  6. Fry the potato in the same process.
  7. Keep the parwals and potatoes aside.
  8. In the remaining oil add kalonji and split green chilies.
  9. Let them crackle.
  10. Add poppy seeds paste and saute it for two minutes.
  11. Add coconut paste and saute it for another one minute..
  12. Add salt and turmeric powder.
  13. Add fried potatoes and parwals.Give it a good mix.
  14. Mix 1/2 cup water in mustard paste or powder and pour it into kadhai and cover it with a lid.
  15. Cook it in slow flame till the parwals and potatoes become soft. Bengali people add 1/2 teaspoon of sugar at this stage. (0ptional). Once the veggies are cooked boil of any excess water by cooking it uncovered on high flame for few minutes, drizzle some mustard oil before turn off the flame.
  16. Served hot with rice & Dal.

Grind coconut, red chiles, mustard seeds, peppercorns, garlic and salt into smooth paste adding lemon juice. Mix the ground paste to minced shallots. When tomatoes turn soft, remove from heat. Grind coconut and above tomato mixture into somewhat smooth paste. Grind the soaked lentils into a smooth paste, add water only if needed.

So that’s going to wrap this up with this exceptional food pointed groud with coconut and mustard paste recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!