This recipe is by Sandhya Nayak Kamath. it is simple gravy which goes well with dosa (esp neer dosa) and simple rice like jeera rice or lemon rice.
Grind about 10 -12 fried Kashmiri chillies along with some guntur chillies and 2-3 flakes of garlic, salt and tamarind. grind to a fine paste.
in a kadai take some coconut oil, add 6-7 flakes of peeled garlic, when it turns pink add 2 finely cut tomatoes and fry till it turns pulpy. add 1 tbsp of tomato puree. add the ground paste and fry for a minute or so.
add the baby corn ( or paneer ) and check the seasoning. and simmer till done. adjust the thickness to your taste and requirement.
in a kadai take some coconut oil, add 6-7 flakes of peeled garlic, when it turns pink add 2 finely cut tomatoes and fry till it turns pulpy. add 1 tbsp of tomato puree. add the ground paste and fry for a minute or so.
add the baby corn ( or paneer ) and check the seasoning. and simmer till done. adjust the thickness to your taste and requirement.
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