Jeev Thori Kukka Sukke - ( Tender fresh Pigeon Peas with chinese potatao cooked in coconut based dry Masala )

Jeev Thori Kukka Sukke - ( Tender fresh Pigeon Peas  with chinese potatao cooked in coconut based dry masala )

• Jeev Thori ( Fresh Pigeon Peas ) - 1/4 th   kg
• Chinese Potato - 1 fist 

To grind 

• • Grated coconut-2 cups 
  • Roasted dry red chillies- 6 to 8  or according to the taste .
  • Urid dhal- 2 tsp
  • Coriander seeds - 1 tsp 
  • Tamarind -Tamarind seed size 
  • salt to taste 

Seasoning

• Oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves- 1 sprig

Method
Peel the fresh thoor ..wash n keep aside

Peel the Chinese potato, wash n chop to 1 inch piece

Pressure cook both with salt in lilttle water for only 1 whistle . don't drain the cooked water .

In 1 tsp oil , roast urid dhal  n coriander  separately  .. take out .

Grind grated coconut, roasted dry red chilles n tamarind to a semi coarse paste n just before removing the ground paste add the roasted urid dhal  and coriander seeds n grind for a minute . add salt .

In a kadai add oil, splutter mustard seeds , add curry leaves , ground paste with cooked water and add the cooked stuffs .. n cook till all the water evaporates n the gravy becomes dry .