Steps
- 1
Soak peanuts in boiling water for 30 minutes.
In a food processor purée tomatoes, onion, garlic, ginger and green chillies.
Wash peanuts thoroughly and add 1 cup water. Add a pinch of salt and pressure cook for 3 whistles.
- 2
In a pan add oil, cumin seeds, mustard seeds, bay leaves, tomato purée and curry leaves. Once it starts fluttering add in the prepared purée and mix well. Keep the heat to low setting.
- 3
Add in salt to taste, turmeric, chilli powder, mango powder, lemon juice, jaggery, coriander leaves,cumin and coriander powder. Mix well and add the boiled peanuts including the water. Mix and cover. Let it cook until the gravy is thick and oil leaves sides.
Enjoy with roti, puri, paratha, naan etc. - 4
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