Pizzas and shawarmas no doubt rule the scenes today, but deep in our heart we all crave for a traditional meal which our grandmothers cooked for us with love. These dishes were reserved for the vacations when we visited our grandparents. In this age of instant reheatable packaged food and online delivery of hot food. These dishes are pure nostalgia. Pyaz ka khatta is one such dish, time consuming, lots of efforts required, but trust me every bite with hot rice is worth your efforts. This dish is my son's favorite. Try this dish and let me know in the comments how your kids reacted.
INGREDIENTS:
- Thinly sliced onions- 500 gms
- Garlic cloves- 10-12 nos
- Desi tomatoes- 5-6 (medium sized)
- Onions- 1 nos (roughly chopped)
- Fresh coconut paste- 2 tbsp
- Tamarind puree- 1 cup
- Zeera- 2 tsp
- Chilli powder- 1 tsp
- Dhania powder- 1 tsp
- Turmeric powder- 1 tsp
- Cooking oil- 2 tbsp
- Salt- to taste
- Curry leaves- 1 sprig
PROCEDURE:
- Take a non-stick kadhai, add sliced onions and a tsp of salt to it. Keep tossing it with a spatula to soften it. If you don't prefer non-stick kadhai, any kadhai will do.
- Ten minutes on a medium flame will give you beautifully soft onions.
- Take care it does not stick to the bottom of the kadhai or else the burnt smell of onions will ruin your dish.
- Now remove the onion in a large bowl and keep it aside.
- Let's make the masala paste.
- Add zeera, garlic cloves, roughly chopped onion to a blender jar, make a fine paste out of it.
- Remove the paste in a bowl.
- In the same jar, add tomatoes and fresh coconut paste and blend to a smooth paste.
- Heat oil in a pressure cooker, add curry leaves and allow to splutter.
- Now add zeera-onion paste to it and fry for 2 mins.
- Add red chilli powder to it and mix well.
- Now add softened onions and required salt and mix gently.
- Remember we have added salt already, so add salt accordingly.
- Now add tomato puree, dhania powder and turmeric powder and mix.
- Add tamarind puree to it and mix well.
- Check for seasoning and add more salt, spice or tamarind if required.
- The gravy should be thick, not watery. So, add water accordingly.
- Cook for 4 whistles and allow the pressure to release naturallly.
- Serve hot along with white rice and ghee.
