BASALE/ PUI SHAK/ MAYALU/ KODIP PASALI/ BACHHALI/ VALCHI

INGREDIENTS :-

Basale - 1 bunch
Grated Coconut - 1 cup
Toor dal - 1/2 cup
Red chilli - 7
Coriander Seeds - 2 tsp
Cumin Seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Tomato - 1 cup
Onion - 1 cup
Curry Leaves
Garlic - 5
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Tamrind - marble size
Hing a pinch

METHOD :-

1. Separate the leaves from the stem and roughly chop the leaves, cut the stem to 4 inch pieces.Put the leaves and the stem into a pressure cooker, add 1 chopped tomato, onion, toor dal and 2 cup water,pressure cook for 1 whistles or until done.
2. Dry roast red chilli, coriander seeds and cumin seeds.
3. Grind coconut, red chilli, coriander seeds, cumin seeds, turmeric, tamarind using little water into a thick and fine paste.
4. Now add the ground paste to basle or leaves and cook on medium flame, add salt andbring to boil and cook till the raw smell of the ground masala disappears .
5. In a pan heat oil add mustard seeds and urad dal. When the mustard seeds start popping,add crushed garlic,curry leaves.
6. Now add the seasoning to basale gravy.

Serve with rice.