Cut the tips of matoki and make a slit in the middle. Rub all matoki with oil and steam it. If using pressure cooker let it cook until 5 whistles.
While the matoki is being steamed prepare the tempering. In a food processor add peanuts, onions and tomatoes and make a smooth paste.
In a pan heat the ghee and add cumin seeds. Once done add the paste and keep stirring. Add ginger, garlic and chilli paste. Let it cook for a minute or so. Now add salt, turmeric, chilli powder, lemon juice and sugar. Stir thoroughly and add 2 cups of water. Cover and let it cook for 6 minutes on low flame or until the ghee leaves sides.
Once the matoki is steamed remove skin and mash it straight away as it can become hard. Add it to the tempered sauce and stir in thoroughly. Let it cook another 2 or 3 minutes on low heat.
Remove in serving dish and add a knob of butter and garnish it with coriander.
Enjoy your matoki with bread or naan.
