Kathal curry

Ingredients:

• 1/2 kg kathal, cut into medium sized cubes
• 2 large potatoes, cut into 4 pieces each
• 3 Red tomatoes. Blanche, remove skin and seed and mash
• Ginger garlic paste
• Dalchini
• lavang
• sm. elaichi
• big elaich seeds
• pinch hing
• Haldi
• kashmiri\degi mirch powder
• salt to taste
• Garam masala powder
• Oil
• 4 large onion
• coriander leaves

Method:
Heat oil in a kadhai and lightly fry the kathal and remove. Blanche the potaoes in boiling water, then fry lightly and remove. Slice one onion and fry to a golden colour with 1/2 tspn sugar and remove. In a pressure cooker boil v. little water with the whole spices and hing and 3 onions cut into semi-circular slices. Cook on pressure for 5 mins. Dry up the water Add the mashed tomatoes and adrak lasun paste and oil from the kadhai and fry till oil separates. Add the haldi and chilly powder. salt and garam masala powder and little water and fry again till oil separates.
Now add the fried kathal, potatoes and onions. Mix well and add sufficient hot water and pressure cook for 5-7 mins. Check whether vegs are well cooked. Remove to serving dish sprinkle some garam masala powder. Garnish with corriander. It should have a thick gravy Goes well with plain rice also.