Kolhapuri Misal

Preparation time : approximate 20 mins
Cooking time : 40 mins
Serves : 10 people

Ingredients for Masala :

1. Dry grated coconut 1 bowl
2. Fresh coconut grated 1 bowl
3. 7-8 garlic cloves
4. 1.5 inches ginger
5. Poppy seeds 1 tbl spoon
6. Sesame seeds 1.5 tbl spoon
7. Black paper seeds approx 10
8. Cloves 4-5
9. Cinnamon 1 inch stick
10. Cumin seeds 1tbl spoon
11. Coriander seeds 1tbl spoon
12. Medium sized onions 2 cut into slices
13. Medium size tomatoes 2 cut into slices.
14. Kolhapuri Kanda lasun masala
15. Red chilli powder
16. Medium onion cut into squares
17. Salt as per taste
18. Turmeric powder half tbl spoon

For Subji :

1. Boiled potatoes large 5-6.
2. Mataki Sprouts 500gm

Method:

Masala :

1. Roast all dry ingredients separately. Only poppy seed and sesame seeds should be roasted together.
2. Add some oil and roast all wet ingredients together.
3. Grind all dry ingredients together. Take out into a bowl.
4. Grind all wet ingredients together.
5. Now put the ground dry ingredients in the grinder  along with wet ingredients.
6. Grind it and make a smooth paste. Add little water if and only if required.

Rassa:
           1. Take square cut onion.  Curry leaves.
           2. Take a pan. Heat required amount of oil and add cut onion in the heated oil and curry leaves.
      3. Now put all the ground masala into the oil once the onion becomes soft.
       4. Mix and keep stirring the masala.
        5. Once the oil starts separating,  add Kanda lasun masala 3-4 tbl spoons and salt. And then add required amount of boiling water.
        6. Now bring it to boil and keep it boiling for 10-15minutes.

Subji/Usual recipe :

     1. Take Metaki sprouts. And cook them in pressure cooker just on one whistle.
      2. Cut the potatoes. 
      3. Take some oil in the pan.
      4. Add chilli powder and turmeric powder in the oil.
       5. Add cooked potatoes and Mataki together along with  salt.

Serving style :
       1. Take small amount of subji/usal in the bowl.
        2. Add rassa into the subji/usal.
        3. Add cut onion and farasan.
        4. Serve with bread and lemon.