CHENNA GRAVY TYPE II

CHENNA GRAVY

INGREDIENTS:

Kabul Chenna (soaked in water for 10 hours then pressure cooked)  1 cup

Big onions  2

Tomato  1

Coriander seeds  2 tsp

Chilly powder  1/2 tsp  ( as per requirement)

Cashews  5

Coriander leaves   A few

PREPARATION METHOD:

Grind onion smoothly with little water.

Add the  paste to a hot pan and fry till water is absorbed.

Grind cashews, coriander seeds and tomato smoothly with little water.

Add this to the pan and fry for a minute.

Add cheena, salt, chilly powder and little water and mix well.

When the gravy becomes thick add coriander leaves and remove from heat.

Serve hot with rotis.