Grind the soaked lentils with cumin seeds, fennel seeds, green chillies, ginger, garlic and
salt till soft but still a little coarse.
Not exact matches
Add the onions and green chillies with a pinch of
salt and cook
till soft.
Add chopped tomatoes and
salt and Cook
till all the moisture evaporates and tomatoes become
soft.
Now add the remaining onion along with some
salt and saute
till it becomes
soft.
Add tamarind paste, turmeric powder,
salt in the pan and keep boiling
till the vegetables become
soft to touch.
Cover and simmer
till the lentils are
soft, give it a quick blitz with an immersion blender and stir through a bit of lemon juice and
salt.
Only inside time is puree and bottling... Fire roast 20 ghost peppers and puree two raw Chop 4 whole carrots Chop whole onion Chop two bell peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons
salt 2 table spoons pepper Combine all into sauce pan and simmer
till veggies are
soft (about 45 min) Turn on oven fan and open window, puree in batches, return to pan.
Sprinkle little water, add
salt to taste, place lid and cook on low - medium heat for few mins or
till the mangoes turn
soft.