Ingredients :

coconut milk,

2-3 green chilies

3-4 pods of garlic

4 coccums

½ ts of Tamarind paste

Hand full of coriander leaves

¼ tea spoon peeper powder(freshly crushed)

Salt to taste

Pinch of asafetida (hing)

½ tea spoon of cumin seeds

1 table spoon of Ghee/butter

How to make Coconut Curry :

.    Take coconut milk and add appropriate water, and mix well.
.    Then soak coccoums in a Luke warm water and take out its sour juice
.    or mix tamrind paste with very little water.
.    Make the paste of garlic, green chilies and coriander leaves in the mixer.
.    Heat the butter/ghee in a frying pan.
.    Then add cumin seeds, see if they crackle
.    Add asafetida or hing powder.
.    Then fry the garlic-chilly paste and stir fry for a moment or two.
.    Then add the coconut milk and later add coccum juice or tamarind paste.
.    Heat this mixture just for half a minute(not to boil).
.    Take away the frying pan from the stove
.    Then add salt to taste which is mixed well with freshly crushed peeper and stir the curry.
.    Served with steamed hot rice, pulao or biryani.
.    This can be served as an appetizer or soup.

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