Pointed groud with coconut and mustard paste
Pointed groud with coconut and mustard paste

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pointed groud with coconut and mustard paste. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Pointed groud with coconut and mustard paste is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Pointed groud with coconut and mustard paste is something which I have loved my entire life.

One more recipe from my mom's collection is this classy Prawns Curry in Coconut mustard paste. To be honest it was so yummy that I could have just drank it. Prawns Bhapa is a steamed prawns with fresh coconut and mustard paste.

To begin with this recipe, we must first prepare a few ingredients. You can cook pointed groud with coconut and mustard paste using 9 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Pointed groud with coconut and mustard paste:
  1. Take 8-10 pointed groud (parwal)
  2. Take 1 potato (optional)
  3. Prepare 1 table spoon poppy seeds paste
  4. Take 2 tablespoons coconut paste
  5. Take 1 teaspoon mustard paste
  6. Prepare 4-5 green chilies
  7. Take 1/2 teaspoon Turmeric powder
  8. Get to taste Salt
  9. Take as needed mustard oil

Learn some common substitutes that will work for the job. Unless you have a specific need for ground mustard and will use it on a regular basis, you may be wasting money by buying it. To put it into perspective, let's do a price comparison Amazon's Choice for Coconut Paste. For the ground masala: - Roast all the ingredients one by one and grind until fine except coconut. - Then add dessicated coconut and grind once again to.

Instructions to make Pointed groud with coconut and mustard paste:
  1. Clean wash and pat dry the parwals
  2. Peel the skin of parwal in alternative strips lengthwise.And cut both the end of parwals.
  3. Cut the potato into four pieces lengthwise..
  4. Heat oil in a kadhai, fry the parwals in medium flame till golden brown.
  5. You can cover and fry it in lowest heat.
  6. Fry the potato in the same process.
  7. Keep the parwals and potatoes aside.
  8. In the remaining oil add kalonji and split green chilies.
  9. Let them crackle.
  10. Add poppy seeds paste and saute it for two minutes.
  11. Add coconut paste and saute it for another one minute..
  12. Add salt and turmeric powder.
  13. Add fried potatoes and parwals.Give it a good mix.
  14. Mix 1/2 cup water in mustard paste or powder and pour it into kadhai and cover it with a lid.
  15. Cook it in slow flame till the parwals and potatoes become soft. Bengali people add 1/2 teaspoon of sugar at this stage. (0ptional). Once the veggies are cooked boil of any excess water by cooking it uncovered on high flame for few minutes, drizzle some mustard oil before turn off the flame.
  16. Served hot with rice & Dal.

Grind coconut, red chiles, mustard seeds, peppercorns, garlic and salt into smooth paste adding lemon juice. Mix the ground paste to minced shallots. When tomatoes turn soft, remove from heat. Grind coconut and above tomato mixture into somewhat smooth paste. Grind the soaked lentils into a smooth paste, add water only if needed.

So that’s going to wrap it up for this exceptional food pointed groud with coconut and mustard paste recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!