Ingredients
200s sprouted Matki
2 tablespoons Ashok khamkar Masala's usal misal masala
Half coconut dry and wet
7/8 garlic cloves, 1green chilly,2 sliced kokam,1/2tablespoons Rai and jeera,1/2kg onion,1/4kg tamato,hing 1tablespoons hing.20gms jaggery
Salt to taste
Grated Half dry coconut /half wet coconut, 7/8 garlic cloves.one green chilli
Sauté 5 minutes.When coconut gets light golden color turn off the gas and let it cool down a little.
Transfer everything into a blender jar and blend it into powder.
Basic masala for mataki rassa is ready.
Heat up oil in a pan.
Add mustard seeds and let them pop up.
Add cumin seeds and let it splutter.
Add hing, curry leaves, onion and fry until onion gets nice golden color.
When onion gets light golden color add tomato and fry everything for about 2-3 minutes.
When onion and tomato cook soft add the blended masala, Ashok Khamkar Masala 2spoons and 2 sliced kokam mix well.
You can use our Ashok Khamkar Masala's goda masala, kanda lasun masala or any other masala that is stored with you in place of kala masala.
When masala is fried well add mataki and mix well.
Add water, salt and mix well.
Bring it to boil. When rassa begins to boil turn the heat to medium, cover and cook for about 15-20 minutes.
When mataki is cooked well add jaggery and mix well.
