Mutton Perathal (Mutton Gravy)

MUTTON PERATHAL

to marinate
1 kg mutton - cut into small bites
1 tbs of ginger garlic paste
4 tbs of yogurt
2 tbs red chilly powder
1 tsp turmeric
2 tbs of chopped coriander leaves
1 sprig of curry leaves
2 green chilies - halved lengthwise
1 small tomato - chopped
1 tbs fennel powder
1 tsp cumin powder
1small onion chopped coarsely

for tempering
2 small piece of cinnamon sticks
2 cloves
3 star anise
3 cardamons
2 big onions-sliced finely
1 sprig curry leaves
2 green chilies - chopped small (optional if you prefer more heat)
1 small potato - cut in small cubes
3 tbs chopped coriander leaves

Preparation

1.  Wash and cut into bite size mutton, drain and set aside in a bowl.
2.  In the same bowl, add all ingredients for marination, season with salt and mix well all and set aside for minimum half hour.
3.  If using pressure cook, add the marinated ingredients and pressure cook for 2 whistle, also depending the cut and size of the meat.
4. While the mutton is being cook,  in a different pan, heat some oil. 
5.  Once oil is hot, add in cinnamon sticks, cloves, anise and cardamons.  Once it starts to pop add in potato cubes and give it a golden colour.
6.  Next add in onions and stir fry till soft on medium flame
7.  Add in green chilies and curry leaves mix well. Stir for a few more minutes.
8.  Add this tempered items to the already cooked mutton gravy, add in chopped coriander leaves and give a good stir and let it simmer for a few more minutes.
9. Ready to be served with hot rice or even chapatis.


Enjoy!!!

Chettinad Pepper Chicken

Chettinad is part of Tamil Nadu - southern part of India. They are well known for their cuisine, with variety of spices and freshly ground spices.

Today I made Chettinad style Pepper chicken (Milagu Kozhi Varuval).  Varuval is dry fry where all the spices are coated to the meat leaving very little gravy.   I prefer to use chicken pieces with bones.  However, if you prefer boneless try the thigh part of a chicken instead of the breast part.  Also I prefer a wok or a flat pan instead of a pressure cooker.  You want the spices to simmer slowly into the chicken.  Remember to use slow fire.  Best eaten with rice, jeera rice, pulao or even bread.

My favourite combo will be rasam, pepper chicken and hot steaming rice.

Lets look at the recipe

Chettinad Style Pepper Chicken || Millagu Kozli Varuval Chettinad Style

Ingredients
900gm of chicken - cut into bite size (bones in)
1 big onions - slice finely
1 medium size tomato - chopped finely
1 sprig of curry leaves
1.5 tbs of ginger garlic paste
1 tbs of chilly powder
1 tbs of coriander powder
1tsp of turmeric powser
1 tsp fennel seeds
1 bay leaf
2/3 small stick of cinnamon
2 clove
2 cardamon
salt to taste
1 tbs of lemon juice


method
1.  Marinate the chicken with 1 tbs of ginger garlic paste, chilly and turmeric powders.  Also some salt. Mix thoroughly and set aside for 30mins.

2.  In a hot pan, saute onions till soft and brown.  Next followed by the cinnamon, bay leaf, clove, cardamon and fennel seeds. fry for a few more minutes and add in remainder ginger garlic with turmeric powder and stir well.

3. Next add in the tomatoes ensuring that they are well mashed up.  Mix well for a few minutes and add in the coriander powders so that the coat well and stir for a few more minutes.  After which you add in 1/4 cup to the spices, again mix well and stir till the oil starts to separate.

4.  Add in the marinated chicken.  Coat well the spices and cover.  Keep stirring to avoid sticking to the pan.

5. Cover and keep stirring. Let it cook over medium fire.  Check if the chicken is cooked, if needed at some water to cook thoroughly the chicken.  Salt to taste if needed.

6.  Once the chicken is cook, remove from fire and add in the crush pepper and the lemon juice.

7.  Serve with some coriander leaves.

Enjoy

Pomegranate Raita

Anardana Raita || Pomegranate Raita

Pomegranate raita is a quick to fix dish that goes well with briyanis and variety rice.  The tangy taste from the yogurt and sweetness and crunchiness from the pomegranate gives you a yummy combo with the spice of briyani and curries.

I like a simple raita to go with.  Not to many additions like cucumber or onions.  I like to savour the pomegranate as the hero in this raita.


anardana raita || pomegrante raita

ingredients
1 pomegranate seeds (they are called arils)
1 small green chilly deseeded and chopped finely (optional)
1 small tub of yogurt
1 small tub of buttermilk
1/4 tsp of cumin powder
1/4 tsp of black powder
salt to taste
chopped coriander leaves

method

1. in a bowl, whisk yogurt and buttermilk together.
2.  add cumin powder and black powder, salt, pomegranate and coriander leaves and mix well
3. serve chill.

note if you do not have buttermilk, just add some water to the yogurt, thickness desired for the raita.

Green Capsicum Masala

Recipe credit : WWW.4Ksrecipe.com

I have always done a simpler version of capsicum masala. This is a rich creamy gravy that goes well with all kinds of bread and even with ghee rice.

Ingredients

Dry Roast Items

15 pieces of cashew (I used almonds)

2tbs of coriander

2 tbs of ground nuts

1tsp cumin seeds

To be grinded

1 whole red onion - chopped

1 large ripe tomato - chopped

1 small piece cinnamon

2 cloves

3 cardamon pods

2 large green capsicum - chopped

1 tsp ginger garlic paste
1 bay leaf
1/2 tsp tumeric
1 tsp chilli powder
1tbs fenugreek leaves (I used coriander leaves instead)


Method

• Dry roast almonds, coriander seeds, groundnuts and cumin seeds.
• Blend into fine paste the dry roast items with onions, tomato, cinnamon, cloves and cardamon pods with some water.
• In a pan, heat some oil
• Once hot, saute capsicum till soft but still crunchy. Set aside
• In the same pan, add oil if needed, add bay leave and ginger garlic paste and saute till the raw smell is done.
• Add in the blended paste and stir well on medium heat.
• Cook till the oil starts to separate
• Add the chilli powder, turmeric powder and salt to taste.
• Mix well and cook for another 3-4minutes.  If you find it is very thick, add a little liquid to your preferred consistency.
• Add the cook capsicum and coriander leaves.  Mix well and let it simmer for a few more minutes and it is ready.
• Serve hot

Egg Gravy Punjabi Style

Egg Gravy Punjabi Style

Another great dish from eggs.  There are many variations or style one can do out of an egg, curries or gravy, omelettes, quiche to name a few.

When you want something quick nothing beats an egg curry or gravy.  This time I tried out Punjabi Style Egg Curry. Mr Hubby likes the egg in a gravy or sambal shallow fry.  Best with chapatis, rotis and rice.

EGG GRAVY PUNJABI STYLE

INGREDIENTS
4 hard boiled eggs
1 big onion
2 green chilly (optional - if you desire heat in your curry)
1tsp ginger garlic paste
2 medium sized tomato
1 green chilly
1 bay leave
1 small cinnamon stick
3 cloves
2 cardamoms
2 tsp chilly powder
1.5 tsp garam masala
1 tsp turmeric
1- 1.5 cups water (adjust accordingly)
salt to taste
1 tsp kasuri methi (optional- I did not use)

PREPARATION

1. Boil egg with some salt. Remove shell, either prick with fork or make several slits with knife.
2. Heat some oil and shallow fry the eggs till golden brown.
3. Puree onion and tomato separately. If using chilly blend together with onion. Set aside
4. Heat a pot with some oil. Pop in bay leave, cinnamon stick, cloves and cardamoms and allow to splutter.
5. Add in pureed onion, saute for a few minutes on medium heat or till onion starts to leave oil. 
6. Add in ginger garlic paste, stir well for several minutes or till the raw smell is gone.
7. Add in tomato puree, mix well with onion and ginger garlic paste, fry till the raw smell is off.
8. Add in garam masala, chilly powder and turmeric.
9. Stir in well together on medium heat, till aromatic and oil starts to separate.
10. Pour in water enough to make a portion of gravy.  Stir well and let it boil to a desired thickness.
11. Salt to season.
12. Add in the eggs, kasuri methi, if using , mix thoroughly. and let it simmer on low heat for  3-4 minutes.
13. Garnish with chopped coriander leaves. 

Bon Appetite







 

 

 

Sathiarani 

Indian Style Beans Carrot Stir Fry

A simple stir fry indian style with French beans and carrot.  Goes well as side dish with rice and chapatis.


Ingredients

150gm french beans - cut diagonally
1 small size carrot - sliced
1 onion - chopped finely
1/2 tsp of mustard seeds
1 red chilly - sliced
1 tsp of turmeric powder
1 tsp ginger garlic paste
a few sprigs of curry leaves
salt to taste

Method

1. Heat oil in a wok/pan
2. Once hot, add in mustard seeds, once popped add in onions and stir till soft
3. When the onions turn soft, add in red chilly, curry leaves, turmeric and ginger garlic paste.  Fry for a few more seconds
4. Add in the vegetables and stir till the paste mix well with the vegetables
5. Salt to taste and cook till soft.  If required, add in some water little at a time if they tend to burnt.
6. Once it is cooked, beans carrot stir fry ready to be served.

Enjoy

Sathiarani

Omelette Curry

Omelette Curry

Traditionally I am used to making egg curry with hard boiled egg.  For a change I decided to make egg curry with making omelette.  The curry itself has a tangy spicy taste. 

The curry taste after a few hours of making allowing the fully savour the taste.  You can make the curry a day ahead and proceed with the omelette in the morning.

Lets look at Omelette Curry

Ingredients.

Curry Base

1 big sized onion
1 medium sized tomato
thumb sized ginger
2 sprigs of curry leaves
4-5 green chilly
1 tsp of fenugreeks
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
a small fist size tamarind
750ml of water
1/4 cup of milk
2tbs of chilly powder
2tbs of fish curry powder
1tsp of garam masala
1/2tsp of turmeric powder
5 sprigs of coriander leaves - chopped coarsely
salt to taste


Omelette
3 egg
1 medium sized onion - chopped finely
4-5 chilly - chopped finely, chilly according to your preference
2 tbs of finely chopped coriander leaves
salt to taste

Method

For making curry :

1. Soak tamarind in water so loosen the pulp.  Squeezed the pulp and strained the tamarind.
2. Blend tomato and ginger into a fine paste.
3. Make a paste from all the powders.
4. In a pan, heat fenugreek seeds, fry for a few seconds, and add in cumin seeds and fennel seeds
5. Add in the onions, sauté till soft, add in curry leaves and chilly, fry for a few more seconds.
6. Add in the blended tomato puree, sauté for a few more minutes. 
7. Add in the curry paste, mix well with the tomato puree and onions, fry till you seed the oil starts to split. 
8. Add in tamarind juice, mix well and add salt to taste. 
9. Cover the pot, put fire on high and let it boil till you get the curry reduced to a desired thickness. 
10. Reduced the fire to Add in the milk, let the it boil slowly and add the omelette and let it simmer for a few more minutes.
11. Removed from fire and add in the coriander leaves.

For making omelette:

1. Chopped onions, green chilly and coriander leaves finely.
2. Whish egg well with salt.
3. Heat a pan with some oil and once it is hot, sauté onion and green chilly a few minutes till soft.
4. Pour the sauté onion into the whisked egg, together with the chopped coriander leaves, give a good mix.
5. Divide into portion to make omelette.
6. Cut the omelette into desired size and into the curry.

And your are ready for a nice tangy and spicy omelette curry.  Good for rice and rotis/chapatis.  

Enjoy

**Sathiarani**

Asian InspiredTaufoo Salad

Simple and easy, no fuss salad ala Thai.  No specific measurement just go with the flow.

Ingredients

Taufoo - cut bite size and deep fry.

Sliced Onions - slight crushed with your hands

Chilly - sliced small

Carrots - Shredded

Cucumber - Sliced finely

Roasted peanuts - removed skin in whole or crushed

Roasted white sesame 

Coriander - coarsely chopped 

Sweet & Spicy Sauce

Preparations

Mix all the ingredients nicely coated with the sauce and ready to serve.

Enjoy

** Sathiarani**

Sukanya Amma's Potato Fry

Sukanya, one of my neighbour in my housing compound brought this for our mini pot luck gathering.  I definitely enjoyed it very much.   It has a crispy like taste and definitely easy to make.  Of course what next - definitely you get to share her recipe with me.

Try them and see if you enjoy them as much as I did.  My daughter made this as well and she too find it easy and nice.  Good combo with rasam, sambar or the like.

Sukanya Amma's Potato Fry
Source - Sukanya
Ingredients

3-4 potato
1tsp of turmeric powder
3tbs curry powder - I used Kashmir curry powder
2-3 of vegetable oil

Method

Quarter the potatoes and slice it - not too thin or too thick
Marinate with turmeric and curry powder for a few minutes.
Heat oil in a heavy pan/wok
Once the oil is hot, add it the potatoes and coat will with oil.
Let it cook on slow fire.
Keep stirring the potatoes so that does not stick to the pan.
Ready when the potatoes are cook.

Enjoy

 

Aloo Puri - Punjabi Style...

I have been literally in "sabbatical" from blogging for almost a year now. Am simply overwhelmed with so many things and though I still cook almost everyday, I just find blogging a big task and keep pushing it away.

Keep telling myself I should start before I can see cobwebs on my blog and here I am today - hoping to post it before the end of the day.

Its the usual Ladies and Children monthly birthday party - and this month I am suppose to make a side dish that goes well with Puri - Aloo Puri or some called it as Puri Bhaji.

I wanted to make something different with it and look around and found this http://www.vegrecipesofindia.com/aloo-poori-punjabi-aloo-poori/#comment-85081  Thanks Dassana for sharing  a wonderful recipe.

What made me to try this recipe is the only use of ajwain and nothing else..Ajwain is something I have only used when making muruku to give the aroma.  I also know every indian household use to have a bottle of omathani - ajwain water for digestion and stomach discomfort.

Believe me frying the ajwain in the hot oil ( I had mine mixed with ghee and oil) just was so brilliant. The whole house was filled up with this nice aroma.

Ajwain = ஓமம் (omam) in tamil
 

Lets look into the recipe. I actually used a kilo of potatoes for this party.

Aloo Sabzi

 

4-5 medium size aloos (potatoes), peeled and diced

1 medium size onion, finely chopped

2-3 garlic, finely chopped (optional)

1 inch ginger, finely chopped

2-3 tomatoes, chopped

1 or 2 green chili, chopped or sliced (optional)

1 tsp turmeric powder

1 tsp red chili powder

1/2 tsp garam masala powder

1 tsp ajwain/carom seeds

a pinch of asafoetida

1 tsp dry mango powder/amchur

3 tbsp oil

2 to 3 cups water

a few coriander leaves for garnishing

 

Method

 

1. Heat oil.
2. Add ajwain and fry them
3. Add onions and fry till it is soft.
4. Add ginger, garlic and chilli till the rawness smell of the ginger/garlic disappear.
5. Add tomato and stir till the tomatoes are soft and mushy.
6. Add the turmeric, red chilli powder and asafoetida, mix well
7. Add potato, mix well
8. Add salt to taste and mix well.
9. Add water to the potato and pressure cook it for about 3-4 whistles till the potatoes are cooked and soft.
10. Remove lid and let it simmer for a few more minutes at the same time with the back of a spoon press a few of the potatoes sort of  to mash it.
11. Once you get the right thickness according to your preference, sprinkle some amchur and garam masala
12. Mix well and garnish with coriander leaves
13. Serve with hot puris

Info on Ajwain - thanks to following

http://www.onlyfoods.net/ajwain.html

http://indianfood.about.com/od/thebasics/p/ajwain.htm
 

Aloo Tamatar Sabzhi with Kasthuri Methi @ Potatoes, Tomatoes and Fenugreek Leaves

The usual thingy with chapati making - Mr Hubby makes them and I add up the dishes that goes with. 

I was so lazy to go out and get groceries plus it was Saturday normally a vegetarian day...I decided to use what ever is available from around fridge.  Thus this recipe which was from here  Original recipe calls for pressure cooker, but I used the usual snail way....just relaxing saturday mode...

My comments : simple and yet delicious

2 medium size potatoes
2 medium size tomatoes
1 medium size onion
1/2 tsp dried kasthuri methi
1/2tsp ginger garlic paste
1/2 tsp cumin seeds
1/2 tsp cumin powder
3/4 tsp coriander powder

1/2 tsp garam masala
1/2 tsp of turmeric
chopped coriander leaves
oil
salt
water if necessary



Chapatis - moistened with ghee....

How to do:

1. Chopped all ingredients
2. Heat oil in a wok.
3. Add in cumin seeds and ginger garlic paste and let it simmer
4. Add in onions, saute on high heat and add in chopped tomatoes.  Mix well, cover lid and let it cook well and add little salt to soften it fast
5. Add all the spice powders, stir together and slightly cover with the lid.. Let the moisture get into it back to get the tomatoes soft.
6. Next add the potatoes along with the dried kasthuri methi, mix well and let it simmer till the potatoes are crispy.
7. Add required amount of water and cook till potatoes are done.
8. Add in chopped coriander leaves and serve...

Enjoy with chapati,dosa, idly or rice...I also made dhall to go with this...


Aloo Tamatar with Kasthuri Methi

Spinach Stir Fry

I was out at the supermarket for groceries (I got myself some kingfish which I made fish curry with young green mango) and found this bunch of spinach so green and so inviting.  There were young bunch of spinach - very tender.


Ingredients
a bunch of spinach
a few garlic
ginger
onions - sliced
a few pieces of anchovies or dried shrimps- if you like

Method

- wash throughly spinach
- drain completely
- slice onion
- pound ginger garlic (including the anchovies or dried shrimps if using)
- heat oil
- once hot add in ginger garlic past. fry for a few minutes
- add in slice onions too fry till soft
- add salt to taste.
- add in the spinach, stir ensuring the spices are mix well with spinach
- cook for a few more minutes till it is just cook - do not over cook though.
- Ready to serve.

Spinach - before

After

Taufoo & Peanut Salad

Todays Special...a mixture of  deep fried taufoo, with some crush peanuts, chopped onions, some chili sauce for spicy and plum sauce for sweet...emm yummy. If you do not have sweet plum sauce, just replace with some honey.

sliced taufoo...

The chilli sauce that I use for this appetizer is a super spicy with garlic added into it...really nice.

sweet plum sauce, chilly sauce from Indonesia and the extra firm taufoo

diced taufoo

fried taufoo

What you need..

• 1 pack of extra firm taufoo
• 1 big onion
• a handful of roasted peanuts
• 2 tbs of sweet plum sauce
• 1 tbs of chilli sauce

How to do..

• Diced the taufoo - set aside
• Heat oil and deep fry the taufoo and drain.
• Chopped finely onion
• Crush peanuts coarsely, I crush mine with a mortar and pestle.
• In a bowl, mix sauces, onions and roasted peanuts.
• Add in taufoo and mix well
• Serve

p/s - the next time I will try with some sliced cucumber and roasted sesame seed..

Urlagalange Masiyal /Mashed Spiced Potatoes

A spicy mashed pototo that goes well with rice..

Boil potatoes with some salt and removed the skins.

Mashed the potatoes - it need not be really mashed - it can be some chunks and some mashed up.

Heat some oil in a wok (sorry no picture for this).  Add mustard seeds - once it starts to splutter, add in urad dhall cumin seeds, fennel seeds and dry chillies - saute for a few minutes.

Add in chopped onions and curry leaves.  Saute till the onions are soft.  Add in your mashed potatoes, tumeric powder, chilli powder and salt to taste. 

Stir well ensuring the mashed potatoes and onion mixture mix well and voila you have Urlagalange masiyal.

Egg Sambal

Sambal is a chilli based sauce which is normally used as a condiment.  Its a popular dish amongst the Malaysian, Indonesians and Singaporeans.  

During the International Day celebration at my children's school, I came across Sri Lankan's version of sambal and coconut rice just like the Malaysian's Sambal Ikan Bilis and Nasi Lemak.

I normally have the chilli paste made in advance and refrigerate them.  With the chilli paste ready, you can always use it for making fried rice, noodles or anything else that requires the extra edge in spice.

There are normally made with dry chillies soaked in hot water, adding together shallots/onions, ginger and garlic, blend to fine paste.  At times, when I get "colourful" I add lime leaves and lemon grass. 

What you need....

• 1/2kg dry chillies - cut into small pieces
• 1 cup of shallots/onions
• thumb sized ginger
• 5-6 garlics
• lemon grass - optional
• lime leaves - optional

How to do....

• Boil water enough to cover the dry chillies
• Once cooled, blend the chillies with all the other ingredients to a fine paste, using a the same water that was soaked.
• You can store the blended paste as it is or cook slowly by heating up some oil and stirring it occasionally until the raw smell of chillies are gone.  Cool and store in fridge.
• Use it as and when required.

Egg Sambal

What you need...

• Boiled eggs and prick slightly
• 10 tbs of chilli paste
• 2 large onions - sliced
• 1 tomato - chopped small
• 1 tsp of tamarind paste - mix with 1 cup of water
• salt to taste
• sugar if required

How to do...

• Heat some oil
• Saute onions for a few minutes.
• Add in the chopped tomatoes and fry for a few more minutes.
• Add in the chilli paste, stirring well with the onions and tomatoes and cook over slow fire for more minutes.
• Pour in the tamarind paste, stirring well, salt to taste and sugar if you like.
• Cook slowly, stirring occassionally, add in the eggs, cook till you get the desired consistency.

I personally like mine not too thick or too thin.

With Love from Mr Hubby - Cabbage Aloo Subzi

My dear husband is on his 13days shift vacation and how did he spent his time while waiting for his wife and kids to come back after school.... he got himself to do some cooking.  

He has always been a great helper in the kitchen, helping to peel onions, garlic, ginger, cutting vegetables but him cooking was something very new.

Going through the fridge and found himself a medium size cabbage, surf the net for a nice subzi and found an aloo gobi recipe...but then he has cut the whole lot of the cabbage - so he change the pool gobi (Cauliflower) to patta gobi (cabbage).

He printed the recipe (have no idea which site he got it from...) got all the ingredients laid out and went into action and voila we had a big bowl of aloo gobi (and I thought it will last me for days).

Thumbs up for my dear husband for making our lunch a fantastic one...looking forward to seeing more of you in action in the kitchen....

Baby Corn, Mushroom & Methi Masala

I made this vegetable subzi for our monthly ladies lunch gathering.  

What you need
1 packet of baby corns
1 packet of mushrooms
a handful of dry methi leaves (fenugreek leaves)
1 big tomato - quartered
1 big onion - quartered
3 garlic
thumb size ginger
1 tsp cumin seeds
2 small bay leaves
1 tsp heap of garam masala
1 tsp of tumeric powder
salt to taste

How to make

1.  Wash baby corns and mushrooms, drain
2.  Remove stems from mushrooms, halve and slice the mushrooms.
3.  Baby corns cut into small pieces.
4.  Blend tomato, onion, garlic and ginger into fine puree.
5.  Heat oil in a pan/kadai.
6.  Add in jeera and bay leaves (you can also use ghee for additional flavoring).
7.  Let it fry for a few seconds.
8.  Add in the baby corns and stir fry for a few minutes. 
9.  Pour in the tomato puree, stir further,  cook for till the baby corns are three quarter done.
9.  Add in the mushrooms and methi leaves, stir for another few minutes.
10.  Add in the tumeric powder, garam masala and salt to taste.
11.  Do not add any water because the mushrooms will ooze out water.
12.  Mix well and fry till it is semi dry or dry up to your preference.

Serve hot with rice, chapatis or puris.

Fried Tempe Taufoo

When I saw Treatntrick's post, I was determined to cook them as I really miss this dish. I ask Nina, my Indonesian friend where I can buy tempe in Doha and the next thing I know it, Nina sent it over to my house..Thank you very much Nina for the tempe..

Tempe is fermented soya bean normally packed in a banana leaf. Cut and fry them, add with some veges like long beans, fried taufoo and some fresh prawns with hot steaming rice and you have an amazing dish...

As usual I have made mine according to the things available in my kitchen.

Treatntrick's version.

4 hard tofu cubed and fried
4 tempe cubed and fried
1 tbs tamarind mixed with 1/2 cup of water
1 onions sliced
3 red chillies sliced
3 green chillies sliced
1 stalk lemon grass - slightly bruised
1 cm of lengkuas (galangal) bruised
10 long bean cut diagonally
1 cup of coconut milk
salt and sugar to taste
cooking oil

Grind into a paste

10 dry chillies soak to soften
8 shallots
3 cloves of garlics
1/2 inch of ginger
1 tsp of shrimp paste (optional)

Method

Heat oil and fry grinded chilly paste together with lemon grass and gallangal. Add in salt and sugar to taste, fry till fragrant and some water.

Add in the taufoo and tempe, mix well.

Pour in coconut milk and tamarind juice, stir well and simmer till gravy is fairly thick.

Add in sliced chillies, onions and long beans and cook further until the gravy is dry. Ready to serve.

p/s : I used birds eyes chilli instead and also fried anchovies and dried prawns and omitted long beans.