STEP 1.Heat 1 tablespoon oil in a non-stick pan. Add cinnamon, peppercorns, cloves, sesame seeds and poppy seeds and sauté well.
STEP 2.Add half the onions and saute till they turn translucent.add coconut and sauté for 3-4 minutes. Remove from heat and cool the mixture to room temperature. Grind the cooled mixture with ½ cup water into a fine paste.
STEP 3.Pour mutton stock in a deep non-stick pan and place over heat. Sieve the ground paste into the pan and discard the leftover residue. Add garam masala powder , red chili powder stir and bring to a boil.
STEP 4.To make tempering heat remaining oil in a non-stick pan. Add remaining onions and kolhapuri masala and saute till onions turn golden. Add tempering to rassa and mix well.
calories per serving
189 g Fat78 g Protein58 g Carbs34 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment