Ingredients
4 tblsp oil
3 fresh Serrano peppers roughly chopped
2 large yellow onions sliced
1 tsp garlic minced
2 tsp ginger minced
1 tsp turmeric
1 tsp garam masala
2 cans tomatoes chopped
½ cup fresh dhanan
1 tsp salt
Heat Oil in large heavy pan. Add Serrano peppers, onions, garlic, and ginger. Stir fry until onions are soft. Add remaining ingredients. Bring to boil. Lower heat and simmer 20 minutes. Let cool. Puree in blender. Sauce can be refrigerated for a week or frozen for up top 2 months.
Fresh Methi Atchaar/Pickle
Peel and cut mangoes Add 3 TBSP sugar 3 tsp salt Chop about 12 cloves garlic 4 green chillies chopped Handful Curry leaves Half cup or more prepared methie masala 1 level tsp turmeric/arad 1 small cup oil Fry garlic and green chillies and curry leaves first, then add...
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