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Tonjal/Paalpie ½ kg - clean the Tonjal/Paalpie by pressing out the dirt, then slit open the intestines with a sharp knife by passing it through, wash well preferably under the tap - running water rubbing the opened side well, this will or could have a light yellow or green colour wash nicely do the same for the Paal Pie. Now put the washed tonjal/paalpie into the Pressure pan, add ½ tspn turmeric pwd. & 2 cups of water & pressure cook for 10 mins (i.e. once the first whistle is released lower flame & leave to cook for 10 mins) remove from heat & leave the cooker to de pressurize on its own open & cut the tonjal/paalpie into ½ pcs & keep.
Mince finely 1 big Onion; 2 tomatoes & keep with a sprig of curry leaves.
Potatoes 2 big ones boiled, peeled & cut into small cubes keep aside.
Other ingredients needed:
Oil 3-4 tbspns; Salt to taste, Garam Masala pwd ½ tspn; Sombu broiled & powdered ½ tspn; Pepper pwd - 1 tspn; ginger & garlic paste 1 ½ tspn; lime juice 1 1 ½ tbspn; Chopped coriander leaves 3 tbspns.
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Add oil in a vessel, when hot add the onions & curry leaves & fry till onions are light brown, now lower heat & add the ginger & garlic paste & fry for 2 mins., add Pepper powder, garam masala pwd, sombu powder & continue to fry for a second or 2, now add chopped tomatoes & continue to fry till tomatoes are soft, now add the cut up Tonjal/Paalpie pieces, potatoe pieces & 1 cup of water mix well & leave to cook on low heat till the gravy is thick - remove from heat add lime juice mix well garnish with chopped coriander leaves & serve with Rice & Sambar/Rasam or with Dosas/ Appam etc.,
For Thonjal/Paal Pie & Potato Chillie fry follow the same recipe & method use Chillie powder instead of Pepper powder.
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