(Spicy Gravy served with Misal)

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Prep Time: 5 mins
Cooking Time: 10 mins
Makes: 1¼ cup
Recipe Source: Chakli

1 tsp Turmeric Powder
½ tsp Hing/Asafoetida
4-5 tsp Red Chilli Powder
2-3 pieces of Kokum or 1 tsp Tamarind Paste
Salt to taste
2-3 tbsp Oil (Original recipe calls for 5-6 tbsp)

For Kat Paste:
1 small Onion, finely chopped
2 tomatoes, finely chopped
2-3 tbsp grated Coconut, fresh/frozen
2 tbsp Oil

Grind to Fine Powder:
3-4 Garlic Cloves
1 inch Ginger, peeled
1 inch Cinnamon Stick
2-3 cloves
1 Bay Leaf
2-3 Black Peppercorns
1 tbsp Jeera/Cumin Seeds
1 tbsp Coriander Powder
Simply use 2 tbsp Kolhapuri Chuteny/Masala in place of the above spice powder
For Kat Paste:
Heat 2 tbsp oil in a pan and ground masala powder or Kolhapuri masala and sauté for couple of seconds till the raw smell disappears from spice base. Make sure that you don’t burn it.
Next add finely chopped onion and tomatoes and cook for 2-3 minutes. Mix in grated coconut and cook till the mixture starts to leave oil, about 3 minutes.
Cool the mixture completely and grind to smooth paste adding little water at time.

For Kat:
Heat 1-2 tbsp of oil in a pan and add turmeric powder, chilli powder and hing. Immediately add the Kat paste and about ¾-1 cup of water and mix well. Mix in kokum/tamarind paste and salt to taste and bring the whole mixture to boil. Turn off the heat and keep it aside till needed.