Bajra Sogra, Lehsun Chutney and Anda Ghotala

Ingredients

• 15 Kashmiri Red Chilies (For vibrant color and mild heat)
• 5 Guntur Red Chilies (For heat, adjust quantity to your preference)
• 1 cup Garlic Cloves (Peeled)
• 3 tbsp Mustard Oil (For authentic flavor and preservation)
• 1 tsp Cumin Seeds
• 2 tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed for grinding)

Instructions

1. 1

   Prepare the Chilies

   • Remove the stems from both Kashmiri and Guntur red chilies.
   • Place them in a medium bowl and cover completely with hot water.
   • Let the chilies soak for at least 30 minutes to soften. This makes them easier to grind into a smooth paste.
2. 2

   Grind the Chutney Paste

   • Drain the soaked chilies, reserving the soaking water.
   • In a grinder or blender jar, combine the soaked chilies, peeled garlic cloves, and cumin seeds.
   • Add 2-3 tablespoons of the reserved chili water and grind into a thick, smooth paste. Scrape down the sides of the jar as needed and add more water, one tablespoon at a time, only if necessary to facilitate grinding.
3. 3

   Cook the Chutney

   • Heat the mustard oil in a small, heavy-bottomed pan over medium-high heat until it just begins to smoke. This process tempers the oil and reduces its pungency.
   • Reduce the heat to low and let the oil cool for 30 seconds. Carefully add the ground garlic-chili paste to the pan. It will splutter, so stand back.
   • Stirring continuously, cook the paste on low heat for 7-10 minutes. This step is crucial to cook the raw garlic and enhance the flavor.
   • Continue cooking until the paste darkens to a deep red color and you see the oil starting to separate from the sides of the mixture.
4. 4

   Finish and Store

   • Turn off the heat. Stir in the salt and fresh lemon juice until well combined.
   • Allow the chutney to cool down completely to room temperature.
   • Once cooled, transfer the Lehsun Chutney to a clean, dry, and sterilized airtight glass jar. Store in the refrigerator for up to 4 weeks.

Ingredients

• 8 pcs Eggs (large)
• 3 tbsp Butter
• 1 tbsp Vegetable Oil
• 2 pcs Onion (medium, finely chopped)
• 3 pcs Tomatoes (medium, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chillies (slit lengthwise or finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tbsp Pav Bhaji Masala
• 0.75 tsp Garam Masala
• 1.25 tsp Salt (or to taste)
• 0.25 cup Water (as needed)
• 3 tbsp Coriander Leaves (chopped, for garnish)
• 0.25 cup Cheese (grated, optional for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat butter and oil in a wide, heavy-bottomed pan or tawa over medium heat.
   • Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
2. 2

   Cook the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
   • Add all the dry spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Add salt to taste.
   • Mix everything well and cook the spices for 1-2 minutes until fragrant and the oil starts to separate from the masala.
3. 3

   Create the 'Ghotala' Texture

   • Pour in 1/4 cup of water. Bring the mixture to a simmer.
   • Using a potato masher, firmly mash the onion-tomato mixture directly in the pan for about a minute. This creates the signature coarse, thick gravy texture of 'ghotala'.