KANDHA GINJALA PULUSU

INGREDIENTS: Fresh Kandha ginjalu (yam seeds), Onions, Tomatoes, Salt, Jaggery (bellam), Gasagasalu (poppy seeds), Carrot, Dhaniya (coriander seeds), Fresh coconut, Tamarind juice/paste, Garlic pieces, Red chillies, Coriander, Curry leaves, Turmeric (pasupu)

PREPARATION:

• Take a mixy jar, add dhaniya, coconut pieces, garlic pieces, red chillies, poppy seeds, salt, jaggery, tamarind paste and grind as an fine paste
• Now take a kadai, heat 2-3 spoons of oil, add curry leaves, onions, carrot pieces, fresh kandhajinjalu and cook till soft
  
• Then add the grinded paste and fry and then add tomato pieces, water and saute it
• Boil this gravy for few minutes till cooked
• Garnish with coriander
• Serve hot with rice, rotis, chapathis ...

If seeds are hard you can just boil in cooker for 2 whistles