Beerakaya Tomato n Kobbari Pachadi

Contributor: Deepa
1.beerakayalu dont peel the whole skin..partial peel n make in to cubes.
2.tomatos .
3.kobbari mukkalu r frozen kobbari
4.green chillies.
5.tamrind.
6.garlic
7.jeera
8.salt

tempring:
senga pappu,minapappu,avalu,jeela karra,pinch of turmeric,garlic,curry leaves n kothimeera

procedure:

1.add little oil to pan.
2.add jeera n green chillies.
3.add kobbari mukkalu r frozen kobbari n salt.fry it till the rawness of coconut reduces.
4.ippudu varku fry ayan kobbari, chillies ni vere bowl lo pettukondi.
4.to the same pan put 1 table spoon oil n add berakaya mukkalu
5.after beerakaya is fried add tomatos.after both are cooked take it to the bowl which has kobbari n chillies.
5.cool the above mixture.
7.grind the above mixture,tamrind , garlic,jeera , salt.
7.take a pan n do tempring.n add it to chutney .


those who dont eat garlic can use inguva instead.