Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Medium | Chillies Red Dry | Remove stems and seeds. Grind |
| 4 | Nos | Pepper Corns | Grind |
| 4 | Nos | Cloves (spice) | Grind |
| 1 | Piece | Cinnamon | Grind |
| 1 | Pinch | Mustard Seed | Grind |
| 1 | Medium | Onion | Peel and grind |
| 1/2 | Medium | Onion | Slice and brown in ghee. |
| 2 | Teaspoon | Vinegar | or little tamarind, or lime juice |
| 1 | Tablespoon | Ghee | For frying onion |
| 1 | Tablespoon | Flour, All Purpose | Mix with curry paste |
| As Required | Salt | to taste | |
| 2 | Teaspoon | Sugar | to taste |
| 2 | Teacup | Water | For grinding |
Method
Remove the seeds and stems of the dry chillies and grind the skins, pepper corns, cloves, cinnamon, mustard, onion to a fine paste. Brown half sliced onion in the ghee, sprinkle flour and stir, put in the curry paste and stir. When this is brown pour in two cups of water or less, salt and lime juice, or tamarind water or vinegar to taste. Stir for about fifteen minutes. Make thickness consistency of the sauce, by adding or reducing the liquid conent of water.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| < Prev | Next > |
|---|
