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Patwadi Rassa

madhurasrecipe's picture
Ingredients
  Vegetable oil 4 Tablespoon, divided
  Onion 1 Large, thinly sliced
  Cumin seeds 1 Teaspoon
  Garlic 4 Clove (20 gm), chopped finely
  Coconut 1⁄4 Cup (4 tbs) (powder/ grated)
  Tomatoes 1 Cup (16 tbs), chopped
  Coriander powder 1 Teaspoon
  Garam masala 1 Tablespoon
  Chilli powder 1 Teaspoon (Degi Mirch)
  Water 1 Cup (16 tbs)
For serving
  Patwadi 1 Cup (16 tbs), sliced
Directions

MAKING
1. In a pan, heat 1 tablespoon of oil. Put onion, cumin seeds and sauté for around 7 minutes till the onions turn light golden brown.
2. Add coconut and continue to sauté for another 5 minutes. Turn off the heat and allow to cool completely.
3. In a blender, add tomatoes, coriander powder and garam masala. Put the cooked onion mixture and blend till smooth.
4. In the pan, heat 3 tablespoons of oil and pour the blended masala into it. Add chilli powder and mix well.
5. Saute for few more minutes and cook till the oil begins to separate from the masala. Cover the pan partially to avoid hot splashes.
6. Pour water in it and bring it to boil. Cover and simmer for another 10 - 15 minutes and turn off the heat.

SERVING
7. In a plate, serve the Rassa hot with patwadi. Garnish with coriander leaves if desired.

TIPS
This rassa can be used to serve chicken or lamb or vegetables of choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegetarian, Low Cholesterol
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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