Go Back
+ servings


Hetal Kamdar
0 from 0 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 2


For the vegetables:

  • 150 gm diced green bell pepper
  • 2 peeled and diced potatoes
  • 1 green chili 75 grams soaked and peeled peanuts
  • 20 grams tamarind soaked in 4 tbsp. water
  • 50 grams cashew nuts browned in 1 tsp ghee
  • Salt to taste

For the paste:

  • 60 grams dried coconut
  • 2 tbsp. sesame seeds 1 tsp. cumin seeds
  • 3 tbsp. coriander seeds
  • 1 tbsp. Chana dal
  • 1 tbsp. Urad dal
  • 1 tsp mustard seeds
  • 5 red chilies
  • 1/2 tsp. fenugreek seeds
  • 1 tbsp. oil


  • Boil the diced potatoes in a saucepan until just cooked and keep it aside.
  • To make a paste, heat the oil in a non-stick pan and roast all the ingredients except the dry coconut. Grind this roasted mixture together with the dried coconut.
  • For the tempering, heat the ghee in a pan and add all the spices.
  • Add the green pepper and cashew nuts and stir fry for a few minutes.
  • Add the potatoes, peanuts, and the ground paste and stir.
  • Add the tamarind water, green chili and 3 cups of water and cook for a few more minutes until all the ingredients are cooked through.
  • Add salt, mix well and serve hot with puri or chapati.
Keyword chitrapur saraswat brahmin recipes, goan saraswat brahmin recipes, goan saraswat cuisine recipes, goud saraswat brahmin recipes, konkani veg recipes gsb
Tried this recipe?Let us know how it was!