INGREDIENTS:

1/2 kg Kalegi
2 large onions (chopped finely & fried golden brown)
300 tomatoes (either ground in mixi/puree)
3-4 large spoons of cooking oil
1/2 large garlic bulb [paste]
1 piece of ginger [paste]
1/4 tsp turmeric powder
1/2 tsp red chili powder
Salt to taste
1tsp coriander powder
4-5 cloves grounded
1 cinnamon sticks grounded
6-8black pepper seeds grounded
1-2 illaichi large and small
1 tsp Kasuri Methi
1/2 tsp Saunt pisi
1/2 tsp Kachari pisi

METHOD

Without washing keep kalegi in a utensil and add salt and keep it aside for an hour. This takes care of the heek

Meanwhile put oil in a Pressure cooker. Add fried onion, garlic and ginger paste, tomato paste/ puree, coriander powder, salt, chilli powder, turmeric powder. fry well on slow fire till oil gets separated

After one hour wash kalegi well in the water. Then add Kalegi pieces in the gravy and cook well keeping it lightly covered. Also add crushed cloves and black pepper, Cardamom, Saunt, Kachari

Cook on slow fire. Keep the utensil lid lightly covered and dry all the water. Cook on slow fire till the gravy gets wrapped around Kalegi pieces. Then add water (Kalegi is semi dry ) and kasturi methi. Close the lid of the pressure cooker. After one whistle lower the gas on sim and cook for 10 minutes or till when it gets cooked. Open the lid. If it is cooked then dry all the water and garnish with green coriander leaves and finely chopped ginger.