BHAJANICHI VATANA AMTI 
I n g r e d i e n t s :

 8 cloves
 8 peppercorns
 3 tomatoes, chopped finely
 3 kokums
 2 large onions, sliced
 1 large onion, chopped finely
 2 cups grated fresh coconut
 1 1/2 cups black peas, sprouted, cooked
 1 cup coriander leaves, chopped
 3 tbsps oil
 2 tbsps coriander seeds
 1 1/2 tbsp chilli powder
 1 tsp garam masala powder
 1/2 tsp turmeric powder
 1/2 tsp cumin seeds
 salt to taste

Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown. Add     coconut gratings and brown the whole lot. Cool and grind to a fine paste, adding a little water as needed.     Reserve.

Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion. Brown. Add tomatoes,     sprouted peas and all the spice powders. Add salt and boil, mashing a few peas with the back of the ladle.

Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.

Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.