Chicken Ghassi
The Konkan coast's answer to a chicken curry — a fragrant, tamarind-coconut gravy with Kardemome Ghassi Masala that tastes best with neer dosa or aapam.
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From Our Kitchen
A classic North Indian dry sabzi where tender okra meets two kinds of onions, cooked with aromatic Kardemome Sure Shot Tasty Masala for a bold, satisfying flavour.
Servings
In a pan add 2 tbsp oil. Stir fry chopped bhindi till half done. Add 1/4 tsp turmeric, 1/2 tsp red chilli powder and salt. Set aside.
In the same pan put 2 tbsp oil, add 3 medium sized chopped onions. Sauté for 5 minutes, then add 1/2 tbsp ginger garlic paste.
Add salt, 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder and 2 tsp of Kardemome Sure Shot Tasty Masala.
Add 2 chopped tomatoes and cook for 5 minutes. Add the par-cooked bhindi to the gravy.
Add 4-5 pearl onions cut into quarters. Cook on a slow flame until bhindi is done and onions are just tender. Serve hot.