ADRAK LEHSUN TARIWALA
Other Name – HOT GINGER GARLIC STEW
(A very simple and beautiful recipe prepared at homes. It is very flavourful, spicy and hot stew usually prepared in winters or if someone suffers from cold in any season)
INGREDIENTS:
- Ghee – 50 gms/4 table spoons
- Ginger – 100 gms
- Garlic – 50 gms
- Degi Chili Powder – 1/3 teaspoon
- Turmeric – 1 teaspoon
- Tomatoes – 2 medium (150 gm)
- Salt – to taste
- Water – 4 cups (800 ml)
- Green Coriander Leaves – 10-15 leaves
PRE-PREPARATION:
Peel and wash garlic cloves, make coarse paste by crushing in mortar and pestle with a good sprinkle of salt on it.
Wash and peel ginger, grate it through a fine grater to get very fine bits of ginger.
Wash tomatoes and grind to make paste.
SERVING:
It can be served hot with chapati, parantha, steamed rice or any pulao.
In winters, it can be consumed as it is like any soup.
PREPARATION METHOD:
1. Heat ghee in a Kadahi on medium heat.
2. Add garlic and cook for 3-4 minutes till you get light golden colour (It should not be over cooked or burnt as it will give a bitter flavour in curry).
3. Now after getting desired colour of garlic, add grated ginger and cook again at the same heat for another 4-5 minutes.
4. When the ginger changes the colour and you see the oil on the sides of ginger garlic, then add salt, turmeric, degi chili powder and stir for 15-20 seconds.
5. Now immediately add half cup of water to bring everything together and to prevent spices from burning.
6. After 3 minutes, add tomatoes pulp and increase the flame to high.
7. Cook it for 5-6 minutes and when you notice the ghee is released from the mixture, add hot water to the kadahi and let it boil.
8. After the boil comes reduce the flame to low.
9. Cook the curry on low flame for approx. 20-25 minutes and you may have to remove the scum twice or thrice in between.
10. After 25 minutes, the traditional Adrak Lehsun Ki Tari is ready to be served.
11. Serve the curry with few green coriander leaves on top.
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