Rasavangi

Ingredients

• • Potato (small) - ¼ kg
• • Double bean seeds (fresh) - ¾ cup
• • Coconut extract (prepare: 3 extracts to be taken and each kept separately from one big coconut) - 1
• • Salt - as required
• • Onions (small) - ¼ cup
• • Oil/Ghee (for frying) - as required
• • Tomatoes (sliced) - 2

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Ingredients For Grinding Together

• • Coconut (grated, fresh) - ½ cup
• • Poppy seeds - 2 teaspoons
• • Cashew nuts - 8
• • Green chillies - 7

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Ingredients For Seasoning

• • Cloves - few
• • Cinnamon - few

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Method

• 1. Pressure cook potatoes, double beans in separate containers.
• 2. Peel the outer skin from potatoes.
• 3. Heat oil, ghee together fry seasonings and then onions, tomatoes.
• 4. Fry well and add third extract of coconut along with potatoes and double beans.
• 5. Cook for 5 to 10 minutes and then add second extract.
• 6. Boil once and add ground paste, salt.
• 7. Cook for one or two minutes and then pour thick, first extract of coconut.
• 8. Remove from fire when it starts to boil.
• 9. Serve hot with rice or chapati.

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Note - Variations

• • Sliced and fried brinjals can be used instead of potatoes.
• • Use fresh peas along with potatoes.
• • A combination of cauliflower and double beans or double beans alone can be used to make this gravy.