Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 2 | Nos | Chillies Red Dry | Grind coarsely |
| 1 | Medium | Onion | Grind coarsely |
| 2-4 | Flakes/Seeds/Cloves | Garlic | Grind coarsely |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | Grind coarsely |
| 1 | Teaspoon | Coriander/Dhania | Grind coarsely |
| 2-3 | Nos | Pepper Corns | Grind coarsely |
| 3-4 | Teacup | Vegetable White Stock | Or any soup. |
| 1 | Bunch | Curry Leaves | for tempering |
| 1/2 | Medium | Onion | sliced, for tempering |
| 2 | Tablespoon | Ghee | for tempering |
Method
Grind the ingredients coarsely, except the curry leaves, and leave out the soup. When done, boil the stock in a vessel. When it starts to boil, add the ground masala.
In a little ghee, fry the sliced onions, curry leaves, and add the soup. When it has simmered a little while, put the stove off
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