Recipe by Rosy Pinto
Ingredients:
For the masala:
2 dry Bydagi chillies
1 tbsp coriander seeds
1 tsp pepper corns
1 tsp cumin seeds
1 1/2 tsp carom seeds (Bishop's weed/ajwain)
1/2 cup fresh grated coconut
1 medium onion (sliced)
4 cloves garlic
small ball of tamarind
For the gravy:
1 medium onion (thinly sliced)
2 tbsp ghee
2 peels of sour fruit/ vonti sol (Garcinia Morella) wash and soak it in 1/4 cup water
salt as per taste
Steps:
- Dry roast all the ingredients except tamarind one by one until you get an aroma.
- Powder all the dry spices and grind with rest of the ingredients adding required quantity of water to make a smooth paste.
- Heat ghee in a vessel, fry the sliced onion till light brown. Remove and keep half of the fried onion for later use.
- Add ground masala and fry for a couple of minutes.
- Add sufficient water to make a medium thick gravy.
- Add soaked vonti sol along with water, salt and bring to a boil.
- Simmer the gravy for 3 to 4 minutes and add fried onion.
- Cover the vessel and switch off the flame.
- ENJOY!