| 1 |
Soak the kinama in water
for half an hour. |
| 2 |
Heat the oil and fry diced
onions with salt and turmeric powder
to golden brown. |
| 3 |
Add tomatoes and stir for
2 minutes till completely pasty. |
| 4 |
Add the kinama, do not
throw away the water. |
| 5 |
Cook the kinama on low
heat till it is starts sticking to the
pan. |
| 6 |
Add left over water used
for soaking. |
| 7 |
Leave to boil for 7-8 minutes
on medium heat. |
| 8 |
Add corrainder (Cilantro)
leaves before serving. |
| 9 |
(Optional) Serve hot with
rice and curries. |
