येलवणी आमटी | Yelwani Amti | Sanjeev Kapoor Khazana

This gravy is made as an accompaniment for puran polis in northern parts of Maharashtra. This not just serves as a great side dish but helps in using up the water used for boiling the chana dal for the puran polis. It certainly is a smart way of using the resources without wasting anything.

YELWANI AMTI

Ingredients

3 cups cooked Bengal gram (chana dal) water
½ dried coconut
2 medium onions
½ cup fresh coriander leaves
3-4 tbsps oil
1-2 tbsps finely chopped garlic
10-15 curry leaves
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
1 tbsp kala masala
2 tbsps chopped fresh coriander leaves
Puran polis to serve

Method

1. Roast the dried coconut over direct flame till well charred from all sides. Transfer it in a bowl of water.
2. Similarly, roast the onions over direct flame till well charred from all sides as well. Transfer into the same bowl of water.
3. Peel the excess charred skin of the dried coconut and the onion. Trim the top of the onions and discard the eye. Roughly chop the roasted dried coconut. Transfer these into a mixer jar.
4. Add coriander leaves and ½ cup water and grind to a fine paste.
5. Heat oil in a deep pan. Add garlic and sauté till golden. Add the ground paste and mix well. Cook till oil separates.
6. Add curry leaves and mix well. Cook for 1 minute.
7. Add the cooked Bengal gram water and mix well. Let the mixture come to a boil and continue to cook for 2-3 minutes.
8. Add turmeric powder, and red chilli powder and mix till well combined. Cook till the mixture comes to a boil.
9. Add salt and kala masala and mix well. Cook for a minute. Add coriander leaves, mix and cook for a minute.
10. Transfer into a serving bowl. Serve hot with puran polis.


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