Method of Preparation:
Put 1/2 tsp oil, chilli powder, 1 tsp salt, coriander powder (and cumin powder, if used) to the Nutrela chunks and sauté it. Keep for 15 minutes to half an hour. Heat oil, fry onion with curry leaves adding ginger-garlic paste, till transparent and soft. Mix puree of tomatoes and coriander leaves and add to the onion with 1 tsp salt. Cook it covered, add a little water and sauté it well. Add Nutrela chunks and cook uncovered for about 10 min. Extract coconut milk (about 1-˝ cups) form the grated coconut, by grinding it with almost boiling water and squeezing out the milk, two times. Cool the coconut milk, mix with wheat flour and add to the curry on a low flame. Stir continuously, while adding the coconut milk. Boil for a minute. Serve immediately.
