Lahsan (Garlic) - 1 cup
Pyaaz (Onion) - 1 cup (sliced or chopped whichever way, doesn't matter much as you will grind it anyways)
Whole Lal Mirch (Whole Dry Red Chillies) - 1/4 cup
Water - 2 tbsp

For Tempering
Ghee (Clarified Butter) - 3 - 4 tbsps
Namak (Salt) - as per taste
Rai (Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp


  • Soak whole lal mirch in water for about 30 minutes.

  • Grind lahsan, pyaaz and soaked lal mirch (without water) and water together.

  • Heat ghee in a pan.

  • Add rai, jeera and let them splutter.

  • Add ground masala, namak and mix well.

  • Fry for about 3-4 minutes.

  • Cover and simmer till oil separates.


    This is usually eaten with roti and dahi. Really hot and spicy.

    Menu source :-