Mutton Tujji, Lavasa Bread and Onion Chutney

Ingredients

• 400 g Maida (Also known as all-purpose flour)
• 1 tsp Active Dry Yeast
• 1 tsp Sugar (To activate the yeast)
• 240 ml Warm Water (Around 105-115°F or 40-46°C)
• 1 tsp Salt
• 2 tbsp Vegetable Oil (Plus extra for greasing)
• 2 tbsp Milk (For brushing)
• 2 tbsp Sesame Seeds (For topping)
• 1 tbsp Poppy Seeds (Optional, for topping)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spoon or your hands until a shaggy dough forms.
   • Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3. 3

   First Rise

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.

Ingredients

• 2.5 tbsp sesame oil (Divided use: 2 tbsp for sautéing, 0.5 tbsp for tempering)
• 2 medium onion (Roughly chopped, about 300g)
• 1 medium tomato (Roughly chopped, about 120g)
• 5 whole dried red chilies (Use Byadgi or Kashmiri for good color and moderate heat. Adjust to taste.)
• 1 tbsp chana dal
• 1.5 tbsp urad dal (Divided use: 1 tbsp for sautéing, 0.5 tbsp for tempering)
• 1 tsp tamarind paste (Or a small marble-sized ball of whole tamarind, deseeded)
• 1 tsp jaggery powder (Optional, to balance the flavors)
• 1 tsp salt (Adjust to taste)
• 3 tbsp water (As needed for grinding)
• 0.5 tsp mustard seeds (For tempering)
• 1 sprig curry leaves (About 8-10 leaves, for tempering)
• 0.25 tsp asafoetida (Also known as Hing, for tempering)

Instructions

1. 1

   Heat 2 tablespoons of sesame oil in a pan over medium heat. Add the chana dal, 1 tablespoon of urad dal, and the dried red chilies. Sauté for 1-2 minutes until the dals turn light golden and become aromatic. Be careful not to burn them.

2. 2

   Add the roughly chopped onions and a pinch of salt. Continue to sauté for 6-8 minutes, stirring occasionally, until the onions soften and turn translucent with slightly browned edges. This caramelization is key to the chutney's flavor.

3. 3

   Add the chopped tomatoes and cook for another 4-5 minutes until they become soft and mushy, and the oil starts to separate from the mixture.

4. 4

   Turn off the heat and allow the mixture to cool down completely to room temperature. This step is crucial to prevent steam from building up in the grinder, which can be dangerous.

5. 5

   Once cooled, transfer the mixture to a grinder or blender jar. Add the tamarind paste, jaggery powder (if using), and the remaining salt. Grind to a smooth or slightly coarse paste, adding 2-3 tablespoons of water, one at a time, only as needed to facilitate grinding. The chutney should be thick.

6. 6

   Transfer the ground chutney to a serving bowl. Now, prepare the tempering (tadka). Heat the remaining 0.5 tablespoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add 0.5 tablespoon of urad dal, curry leaves, and asafoetida. Sauté for 30-40 seconds until the dal turns golden.

7. 7