- Heat 1 tbsp. oil in a pan, add onions and chilies , fry till onions turn slightly golden.
- Add ginger garlic paste and sauté till you get an aroma.
- Add tomatoes and salt, fry till they turn completely mushy.
- Add grated coconut. Fry for 3 to 5 mins without burning the mix. Set this aside to cool. Grind this to a smooth puree with 1 ½ to 2 cups of vegetable stock. You could use ice cold stock to grind the hot mix if you want to cut down the cooling time. Pour the ice cold stock in the jar first and then add the hot mix.
- Heat the same pan with some more oil, add the dry spices and fry till you get a nice smell for a min.Do not burn the spices.
- Add pudina / mint, saute for a min.
- Pour the ground mix; add red chili powder, masala powder, turmeric. Mix well. Adjust the quantity of water to bring it to the consistency you desire.
- When the mix begins to boil, add yogurt and simmer for atleast 8 to 10 mins. If your gravy becomes too watery, you can increase the heat to high and evaporate the water, so it comes to the desired consistency.
- If you wish to refrigerate it, for best taste, refrigerate it immediately after it cools down and before 2 hours of cooking.