1 large Katahar (green bread nut fruit)
2 large onions
1/2 head garlic
1 large hot pepper
1 tbsp ground garam massala
1 tsp ground geerah
2 tbsp curry powder
2 tbsp salt
1 tbsp vegetable oil
1/2-1 pt coconut milk
1 Wash Katahar, and cut into pieces. Peel and cut out core. Leave
Katahar and peel seed. Cut seeds into small pieces.
2 Wash Katahar meat and drain. Peel onions and garlic, wash with
the hot pepper, then chop and grind.
3 Make a massala paste with the onion mixture, garam massala, geerah,
curry powder and salt.
4 Heat oil in a large carahee. Add massala paste and Katahar seeds
and fry for 3-5 minutes. Add Katahar and fry for 3 minutes.
5 Cover and cook for 2 minutes. Add 1/2 pint coconut milk and stir.
Cook for 20 minutes. Add more coconut milk if it is too dry. Test
6 Cook until most of the liquid has evaporated. Serve with rice and
dhall. This dish can be served as one of the seven curries at
jandies and weddings.