Oau – 500 gm
Guuda (Jaggery) – 150gm
Nadia Kora (Grated Coconut) -2-3 tbsp
Jeera ( Cumin) – 1tsp
Lanka Gunda (Chili Powder) – ½ tsp
Sukhila lanka (Dry Chili) -1 pc
Teja Patra ( Bay Leaf) – 2 pc
Bhrusanga Patra ( Curry Leaves) -2- 3 sticks
Haladi Gunda (Turmeric Powder) – ½ tsp
Sorisha (Mustard Seed)- 1tsp
Pana Mahuri ( Ani Seeds) – ½ tsp
Sorisha Tela (Mustard Oil) – 2 tbsp
Luna (Salt) – as per taste
PREPARATION : STEP WISE
Clean the oua and cut into small long pieces. Fry slightly the cumin seeds and make powder out of it. Keep aside.
Take a deep pan; add the oau pieces, turmeric powder, salt as per taste and water. Boil it.
When well cooked remove from flame, drain the oau pieces from water, keep aside.
Heat oil in a deep pan. Add mustard seed, ani seed, curry leaves, bay leaf and dry chili. When starts spluttering add the boiled oau pieces and stir well.
Add the grated coconut and Jaggery to the above mixture and stir well. Cook it till all this forms a thick consistency. Add cumin powder and chili powder. Stir it and cook it for another 1 min.