by Tarla Dalal
Added to 87 cookbooks
This recipe has been viewed 7370 times
An ideal Sunday evening meal. Serve with curds.
- Deep fry the sliced onions in oil until golden brown and crisp.
- Grate the coconut, add 5 teacups of water and allow to stand for a little while. Blend in a liquidiser and strain.
- Make a cross of 2 slits at right angles on the potatotes and small onions.
- Stuff the slits on the potatotes and onions with the masala mixture. About half the masala will remain.
- Heat the oil in a vessel, add the crushed garlic and fry for a little time.
- Add the rice, dal, coconut milk, turmeric powder and salt.
- Cover and cook slowly. When three-fourths done, add the remaining masala mixture and cook for a few minutes.
- Altenatively, add the masal, cover with a lid and bake in a hot oven at 450°F for 20 minutes.
- Garnish with fried onions and serve hot.
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