Spicy Rassa in Marathi
Time: 25 minutes
Makes: 3 servings
Ingredients:
1/2 cup onion
1 medium tomato, chopped
2 medium garlic cloves
3 tbsp Oil
1 tsp kashmiri red chili powder (for color), 1 tsp normal red chili powder (for spiciness)
1/4 tsp turmeric powder, 1/8 tsp hing
1 tbsp Kanda Lasoon Masala
1 tsp garam masala
1/2 tsp amchoor powder
4 to 5 curry leaves
salt to taste
Cilantro, finely chopped
Method:
1) Heat 1 tbsp oil in a pan. Add garlic and saute for 10 seconds. Add onion and saute until translucent. Add tomato and salt. Saute till tomatoes become completely mushy. Turn off the heat. Transfer the mixture to a bowl.
2) Grind the mixture to fine a puree by adding some water.
3) Heat the remaining 2 tbsp oil to same pan. Add turmeric, hing, curry leaves and red chili powder. Immediately add onion-tomato puree. Add sufficient water to adjust the consistency. Add kanda-lasoon masala, garam masala, amchoor powder and salt. Boil for few minutes.
This Kat (Spicy Rassa) can be served with Misal or Maswadi.
Time: 25 minutes
Makes: 3 servings
1/2 cup onion
1 medium tomato, chopped
2 medium garlic cloves
3 tbsp Oil
1 tsp kashmiri red chili powder (for color), 1 tsp normal red chili powder (for spiciness)
1/4 tsp turmeric powder, 1/8 tsp hing
1 tbsp Kanda Lasoon Masala
1 tsp garam masala
1/2 tsp amchoor powder
4 to 5 curry leaves
salt to taste
Cilantro, finely chopped
Method:
1) Heat 1 tbsp oil in a pan. Add garlic and saute for 10 seconds. Add onion and saute until translucent. Add tomato and salt. Saute till tomatoes become completely mushy. Turn off the heat. Transfer the mixture to a bowl.
2) Grind the mixture to fine a puree by adding some water.
3) Heat the remaining 2 tbsp oil to same pan. Add turmeric, hing, curry leaves and red chili powder. Immediately add onion-tomato puree. Add sufficient water to adjust the consistency. Add kanda-lasoon masala, garam masala, amchoor powder and salt. Boil for few minutes.
This Kat (Spicy Rassa) can be served with Misal or Maswadi.
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