This gravy is made as an accompaniment for puran polis in northern parts of Maharashtra. This not just acts as a great side dish however helps in using up the water used for boiling the chana dal for the puran polis. It definitely is a wise method of utilizing the resources without wasting anything.

YELWANI AMTI

Components

3 cups prepared Bengal gram (chana dal) water
1/2 dried coconut
2 medium onions
1/2 cup fresh coriander leaves
3-4 tablespoons oil
1-2 tbsps finely chopped garlic
10-15 curry leaves
1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste
1 tbsp kala masala
2 tbsps chopped fresh coriander leaves
Puran polis to serve

Technique

1. Roast the dried coconut over direct flame till well charred from all sides. Transfer it in a bowl of water.
2. Similarly, roast the onions over direct flame till well charred from all sides as well. Transfer into the same bowl of water.
3. Peel the excess charred skin of the dried coconut and the onion. Cut the top of the onions and dispose of the eye. Roughly slice the roasted dried coconut. Transfer these into a mixer container.
4. Include coriander leaves and 1/2 cup water and grind to a fine paste.
5. Heat oil in a deep pan. Add garlic and sauté till golden. Include the ground paste and mix well. Prepare till oil separates.
6. Include curry leaves and blend well. Prepare for 1 minute.
7. Include the cooked Bengal gram water and mix well. Let the mixture come to a boil and continue to prepare for 2-3 minutes.
8. Include turmeric powder, and red chilli powder and mix till well combined. Prepare till the mixture concerns a boil.
9. Include salt and kala masala and mix well. Prepare for a minute. Add coriander leaves, mix and cook for a minute.
10. Transfer into a serving bowl. Serve hot with puran polis.

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