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Boondi basant is as exotic in taste as in looks. The boondis are simmered in a delicious coconut based tomato gravy which makes for a great accompaniment to rice or rotis. Top the boondi basant with roasted cashew to impart that extra taste and richness to this recipe.
- Heat 1 tbsp ghee in a pan. add 0nions and fry till nicely browned.
- Add the dessicated coconut and fry over slow flame till pink.
- Grind the onion and coconut together with ginger and garlic cloves to a fine paste.
- Heat the remaining ghee.
- Put the bay leaf, cinnamon sticks, cloves, pepper corns and elaichi and saute till a nice aroma emits.
- Add the tomatoes and saute till ghee oozes out.
- Add turmeric powder, chilly powder, salt and sugar.
- Then add the ground paste. add about 1 cup of water and cook for 5 minutes.
- Lastly add the boondis. garnish with coriander and fried cashew nuts.
- Serve immediately
This recipe was contributed by kondai_1972 on 07 Oct 2002
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