Gooseberry Coconut Masala Curry (Avale Kadi) / Konkani Recipe.

Gooseberry Curry (Avale Kadi) is a Konkani style Coconut based Masala gravy made with Butter milk and Mustard seeds, Curry leaves seasoning in Coconut oil.You can also make this recipe with brined Gooseberries.

The following ingredients are needed to prepare Gooseberry Curry [Avale Kadi].

Ingredients:-

Goose berry.       -5 fresh or brined
Salt.                    -to taste.
Butter milk.        -1/2 cup (sour)
Hing powder.      -1/2tsp
Coconut grating. -1cup
Red chillies.        - 6

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -5
Curry leaves.   -1spring

Instructions:-

Wash and chop the Gosseberry into small pieces and discard the seeds.Keep aside.

Peel and chop Garlic cloves into lengthy pieces and keep aside.

Roast dry Red chillies in little oil and keep aside.

Grind the Coconut grating, roasted Red chillies along with chopped Gooseberry pieces to a fine paste adding little Water and keep aside.

Method :-

Transfer the ground Gosseberry Coconut Masala paste in a cooking vessel .

Add required Salt.Mix well and boil the ground Gooseberry Masala paste adding 1 cup of Water for 2 minutes.

Add Hing powder and mix well.Boil for a minute and switch off the flame.

When cool ed add the sour Butter milk and mix well.

Heat Coconut oil in a pan for seasonind and splutter Mustard seeds and saute well.

Add Curry leaves and fry in oil and switch off the flame.

Add the above seasoning into the Gooseberry Curry in the cooking vessel.

A lip smacking and yummy Gooseberry Curry is ready to serve with Rice.