Cut the kathal to thin slices (julienne). Cook with turmeric and a little oil, in microwave oven till half cooked.
In a wok heat the oil and ghee. Splutter the ponch phutan. Cook the garam masala in low heat till the aroma comes. Add onion and bay leaf and saute to get a translucent onion.
Then add ginger, garlic, green chilli, tomatoes and salt. Mix well. Cover and cook in low heat till the tomatoes are soft and mushy and the are separated.
Now add the half cooked kathal, coriander, cumin, red chilli powder 2 tbsp water. Mix well, cover and cook in low flame for 5 minutes.
The curry is ready to serve. Garnish with coriander leaves.
Notes:-
Cooking in microwave oven saves time.
Preparing masala in low flame takes time, but enhance the taste of recipe many fold.
