Slice 2 medium size Kohila stalks (150 grams) into thin bite size pieces and immediately rinse in salt or lime water to avoid oxidizing. Cut 1 ripe tomato into little cubes, add 1 tsp chilli powder, ½ tsp turmeric powder, 1 tsp raw curry powder and salt. (Do not cook this)
In a separate pan sauté 3 chopped garlic cloves, 2 red onions, a few curry leaves, 1 tsp mustard seeds, 1 chopped green chilli on medium-high heat until the aroma hits you. Add the sauté mix to the Kohila + tomato + spice mix and stir well to make sure the flavours are well blended. Cook over medium-high heat with 1 cup Thick Coconut Milk and ½ cup Thin Milk. Simmer until the Kohila is cooked. (for about 10 minutes or less) Tips: Make sure the Kohila is cut fine and not too thick and add less coconut milk if you want a spicier version. Tomato adds a secret zap to this recipe which will even convert those who dislike the regular Kohila curry!!