(Serves- 5 cups)
Cook Time: 30 min
5 glasses water
4 big tomatoes chopped into 8 pieces
15 cloves garlic grounded finely
Handful coriander stems grounded fairly
2-teaspoon pepper ground it finely
2-teaspoon jeera ground finely
(*Heat the pepper and jeera together in a deep pan for about 4 min, then ground it together in a mortar piston)
1-cup imli water (imli dipped in hot water)
Half-teaspoon turmeric powder
6-7 cloves garlic ground fairly
4 long dry red chili
10-15 curry leaves
1 spoon rai
2-teaspoon oil (I used coconut oil)
Boil the water, add the cut tomatoes. Once its completely boiled reduce the water into a deep saucer, and smash the tomatoes with a smasher. Add the water back and add garlic, coriander, pepper, jeera, imli water and turmeric powder.
Let it boil.
Heat the oil in the deep saucer, add rai once its hot enough. Once the rai pops add dry chili, curry leaves and garlic. Sauté for about 2 min till flavor is strong.
Final step add the tomato water in the chownk. Add Part A to Part B then stir for about 15 min till it’s a bit thicker. Then add 2 teaspoon Salt or as per requirement and stir.
Strain the whole concoction and serve with a coriander leaf floating on top! Lol