Chhitt

Name: Chhitt
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Fennel Seeds; 10 seeds Black Cardamom; 1/2 tsp Cumin Seeds; 8to 10 Black Pepper Corns; 2 (approx. 50 gm) small pods Garlic; 1 1½ inch Root Ginger (amount depends on your preference); 1 tbsp Desi Ghee (more if required); 1/2 tsp Red Chilli Powder (depending on the heat; 1/4 tsp Turmeric Powder; to taste Salt; 1 medium Tomato (approx. 60 – 70 gm); 400 ml Water

easyfoodsmith @easyfoodsmith

Mumbai

A desi recipe that uses very basic ingredients and one that has been curated and handed down by generations. It is a typical old–style and rustic Punjabi way of beating the winter blues. The curry is spicy, hot, sour, aromat and very nostalgic for me. It was made often in my mother's kitchen and the only way I have known to enjoy this piquant curry is, for it to be served piping hot with crushed hot roti. Such healthy desi dishes helped us sail through the bitter and harsh, cold and windy north Indian winters.

easyfoodsmith @easyfoodsmith

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Ingredients

4 servings

1 tspFennel Seeds
10seeds Black Cardamom
1/2 tspCumin Seeds
8to 10Black Pepper Corns
2 (approx. 50 gm)small pods Garlic
1 1½ inch Root Ginger (amount depends on your preference)
1 tbspDesi Ghee (more if required)
1/2 tspRed Chilli Powder (depending on the heat
1/4 tspTurmeric Powder
to tasteSalt
1 medium Tomato (approx. 60 – 70 gm)
400 mlWater

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Steps

1

Coarsely ground the fennel seeds, black cardamom seeds, cumin seeds and black pepper. Set aside.
2

Peel the ginger and garlic. Bash the garlic using mortar pestle and pound it till you have a coarse paste. (do not use water) Remove it and set it aside.
3

Cut ginger into small pieces and bash the ginger to make paste (not too smooth) without using water.
4

Halve the tomato and grate it or roughly chop them and then grind them to attain tomato pulp. Set aside.
5

Set the cooking pot on medium heat and add ghee to it.
6

As the ghee begins to heat, add garlic paste and cook it for a few minutes or till it begins to turn golden. Keep stirring continuously and tossing the garlic around to prevent it from burning.
7

Add ginger paste and cook till the ginger is cooked and the ginger & garlic give no raw smell. Keep stirring continuously.
8

Reduce heat and add the ground spices along with red chilli powder, turmeric powder and salt. Stir for 10 - 15 seconds and add tomato pulp. Increase heat and cook till the masala releases oil, stirring frequently.
9

Add water and cook for 3 – 5 minutes. Adjust the amount of water to attain consistency of your choice.
10

Serve hot with roti.