Seyal Kukkar

1. 1
   prep

   Prep the kukkar and aromatics.

   1.Peel the kukkar and cut into 1-inch cubes. Keep aside.

   2.Thinly slice the onions into half rings.

   3.Finely chop the tomatoes, mince the garlic, and grate the ginger.
2. 2
   saute · ~15 min

   Caramelize the onions.

   1.Heat oil in a heavy-bottomed pan over medium heat.

   2.Add sliced onions and a pinch of salt. Cook slowly, stirring often, until deep golden brown.

   3.This step takes about 12-15 minutes. Do not rush it; the color and sweetness are essential.

   TIPDon't hurry the onions. Low and slow heat gives the curry its signature depth without burning.
3. 3
   saute · ~8 min

   Build the masala base.

   1.Add cumin seeds to the caramelized onions and let them sizzle for 30 seconds.

   2.Add minced garlic, grated ginger, and slit green chilies. Sauté for 1 minute until fragrant.

   3.Add chopped tomatoes and cook until they soften completely and the oil starts to separate from the mixture.
4. 4
   saute · ~2 min

   Bloom the spice powders.

   1.Lower the heat to prevent burning.

   2.Add coriander powder, turmeric powder, red chili powder, and salt.

   3.Sauté for 1-2 minutes until the raw smell disappears and the oil glistens at the edges.

   TIPKeep the heat low when adding powders; burnt spices turn the gravy bitter.
5. 5
   fry · ~7 min

   Sear the kukkar pieces.

   1.Add the cubed kukkar to the masala base.

   2.Stir to coat each piece well with the spices.

   3.Sauté for 5-7 minutes until the gourd edges start to look slightly translucent.
6. 6
   simmer · ~20 min

   Simmer until tender.

   1.Pour in ¾ cup of water and bring the mixture to a gentle boil.

   2.Cover the pan, lower the heat, and simmer for 15-20 minutes.

   3.The gravy will thicken and the kukkar should be fork-tender.
7. 7
   serve

   Garnish and serve hot.

   Sprinkle generous chopped coriander leaves over the curry. Serve hot with steamed rice or phulka. A squeeze of lemon juice on top adds a lovely tang.

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