Vegetable Pullav


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An ideal Sunday evening meal. Serve with curds.

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Serves 8.
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  1. Deep fry the sliced onions in oil until golden brown and crisp.
  2. Grate the coconut, add 5 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
  3. Make a cross of 2 slits at right angles on the potatotes and small onions.
  4. Stuff the slits on the potatotes and onions with the masala mixture. About half the masala will remain.
  5. Heat the oil in a vessel, add the crushed garlic and fry for a little time.
  6. Add the rice, dal, coconut milk, turmeric powder and salt.
  7. Cover and cook slowly. When three-fourths done, add the remaining masala mixture and cook for a few minutes.
  8. Altenatively, add the masal, cover with a lid and bake in a hot oven at 450°F for 20 minutes.
  9. Garnish with fried onions and serve hot.
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