Masaledaar Kathal ki Sabji

3 cups kathal chunks
3-4 large onions chopped
2 tomatoes chopped
1 whole garlic pod crushed
1 inch ginger crushed
2 tbsp mustard oil
Oil separately for deep frying Kathal Chunks
Salt to taste
1 tsp turmeric powder
1 tsp red chilli powder
2 tbsp coriander leaves crushed
To dry roast and grind:
1 bay leaf
1 star anise
3 green cardamom
1 black cardamom
1 cinamon stick
2-3 black pepper corn
2-3 cloves
Method to cook:
Add 1 tsp salt, 1 tsp turmeric, ½ cup water and pressure cook kathal till you hear 1 whistle. Switch off the flame and allow pressure to drop.
Heat oil in a kadai. Deep fry the kathal pieces till they are golden brown in color.
Heat mustard oil separately in a pan. Add ginger garlic paste, onions and cook till they turn golden brown. Add tomato chunks and cook till its cooked well and you see oil on the sides of kadai.
Now add the kathal pieces, salt to taste, garam masala power, red chilli powder and mix well. Cook for 5-6 minutes more.
Garnish with coriander leaves.

1 comment:

  1. Slurp,fingerlicking sabji..truly tempting..