This dish is from the Goa on the Western Coast of India where they eat a lot of meat dishes. This is a tangy dish that compliments any rice and curry meal.
1 tsp cumin seed
1 tsp brown mustard seed
2 pieces of cinnamon bark
10 black peppercorns
4 green cardamom pods
6 garlic cloves
2 inch piece of fresh ginger coarsely chopped
1 medium onion coarsely chopped
1/3 cup vinegar (apple cider or white)
1 Tbs red chili powder (or to taste)
1 tsp turmeric
2 tsp paprika
1 Tbs tomato paste
Grind all the dry spices that were roasted and the masala spices in a blender. The vinegar should be plenty of liquid to get the ingredients well pulverized.
Adjust your heat on the stove if the masala is looking like it's burning. You don't want to burn the flavors.
Add 1 cup of hot water into the blender that you used grind your masala and get all that flavor from it then pour it into the pan and stir well.
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