Ingredients
|
Quantity
|
Pressed rice
|
250gms
|
Potatoes
|
225gms
|
Ginger
|
5gms
|
Onions
|
55gms
|
Green chillies
|
5gms
|
Split black gram
|
1 tsp
|
Coconut
|
55gms
|
Fat
|
30gms
|
Cinnamon
|
1 small piece
|
Red onion
|
1
|
Salt
|
to taste
|
Peel and dice the potatoes. Peel and chop fine, ginger and
onions. Chop green chillies. Grate coconut. Heat the fat. Add crushed cinnamon,
red onion and black gram. When gram browns, add potatoes, ginger, onions, green
chillies, salt and just enough water to cook potatoes dry. Keep pressed rice in
a colander. Dip in cold water. Lift and drain. When potatoes are nearly done,
add pressed rice. Mix well. Add grated coconut. Cover and cook gently to allow
steam to pass through coconut and cook it slightly. Remove.
