KACHU IN WHITE GRAVY

NEEDED;
kachu - peel skin  and cubed.
milk- 1/4 cup
salt
for tempering: oil ,mustard,
corriander for garnishing
fresh cream

TO GRIND:
green chilly
ginger
cashewnut- 7  - 8
khus khus/  kasa kasa- 2 tsp ( soak in warm water for 10 min bef grinding)
chutney dal - 1/2 tsp (helps in binding)
add water as req  & grind to a paste.

METHOD :

• Steam or pressure cook the kachu and keep aside.
• temper mustard in 2 tsp oil  and add the paste .
• add little milk and cook in medium flame.
• add the kachu , salt, and water or milk as req to loosen the gravy .
• cook for few min , add little fresh cream to enhance the taste.
• mix well  and remove . garnish with corriander.