Ingredients:
3 cups of mini idlis, normal idli batter
5 green chillies made into paste
1 tomato chopped very fine
1 onion chopped very fine
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
1 tsp black pepper freshly coarsely ground (more or less)
½ tsp aniseeds
1 sprig curry leaves
2 tsp oil
Salt to taste
Little cut coriander leaves.
Method:
Heat the oil in a wok, add in the aniseeds,
When they splutter, add in the curry leaves, and onions.
Sauté well, add in the tomatoes, green chillie paste,
ginger garlic paste, and coriander powder.
Stir nicely on a low flame till the tomatoes are mushy,
and there is no raw smell of the spices. (sprinkle little water if very thick)
Add in enough salt and mix well.
Now add in the mini idlis and mix gently so that the spices are well mixed.
Now sprinkle the coarsely ground black pepper and mix the idlis again.
The pepper smell should be prominent in this dish.
Dish out and garnish with cut coriander leaves.
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