Katachi Amati

Ingredients

Kat from dal used for making puran

Coconut - Slices or shopped in medium size pieces

1 sliced Onion

1 inch ginger

8-9 Garlic cloves

Fresh coriander

5-6 Curry leavea

1/4 tsp Turmeric

1 tsp Kanda lasun masala

3/4 or 1 tsp Red chilli powder (As per taste)

Salt

Oil

Method:

Masala/Vatan for Amati

In kadhai, add some oil.

Add coconut slices, roast it.

once all the coconut pieces turns golden brown. Remove it in grinding jar.

In the same kadhai, add some oil and onion. Roast it till onion turns golden brown and remove it in grinding jar.

In grinding jar add garlic, ginger and fresh coriander. Grind it to smooth paste.

Amati

In a pan, add oil. Add cumin seeds.

Add dry masala - Red chilli powder, kanda lasun masala and turmeric. Keep the flame on low flame else it will get burn.

Saute it continuously for 30 seconds.

Add Vatan or paste , mix it. Add salt and cook it for around 3-4 minutes.

Then it will start releasing oil from all the corners. Add kat or water drained from cooked chana dal. Mix it.

Cook the Amati for 8-10 minutes.

If required, add water in this process to adjust the consistency.

Turn of the gas and your Amati is ready.

Enjoy it with puran poli and rice.

Recipe for Puran Poli:

Cook's Dictionary