- Red chori - 2 cups
- Thin coconut slices - 4 tbsp
- shallots - 4 crushed
- Garlic - 6 cloves crushed
- Dry red chillies - 5 crushed
- black pepper - 1/2 tsp coarsely crushed
- Curry leaves - 2 springs
- Oil - 2 tbsp
- mustard seeds - 1/2 tsp
- salt - to taste
soak the red chori overnight and pressure cook it with the coconut slices and just enough water to cover it until soft - it should not break down.Keep this aside.
Heat oil in a frying pan and add the mustard seeds.
When it splutters add the crushed shallots, garlic and red chillies and saute until it is light brown.
Add in the crushed pepper and curry leaves and saute for 2 minutes.
Add the cooked red chori and stir fry until dry and slightly toasty.