Makai Dum Angara is a very unique recipe which is so tasty, enjoyed by many when eating out in restaurants. It has so many ingredients that helps to combine to make a very tasty wholesome meal, best enjoyed with Roti, Naan or any Indian Bread #MadhubishsKitchen #MakaiDumAngara #Makai

Course – Main

Cuisine – Indian

Author – MadhubishsKitchen

Serves -2 people

Difficulty level – Easy

Preparation time-10 mins, Cooking time-45 mins

Ingredients

For Tomato Base

1 large onion sliced

1 large tomato cubed or 2 medium ones cubed

2-3 green chillies slit

1 Tbsp ginger chopped

2-3 garlic cloves

1 bay leaf

1” cinnamon stick

2-3 green cardamoms

2-4 cloves

Water

Oil

For Gravy

1 large tomato sliced

2-3 green chilies slit

1 large onion sliced

1 cup boiled corn

1 ginger julienned

1 bay leaf

1” cinnamon stick

1 tsp cumin seeds

2 Tbsp ghee

Salt

Tomato base

Method

For Tomato Base

In a wok heat oil, add bay leaf, cinnamon stick, cardamoms, cloves, onion sliced and cook till translucent. Add chopped ginger and garlic and cook for 2 mins. Add cubed tomatoes, green chilies and cover to cook on low flame. Add little water to cook for 2-3 mins, add salt. Stir and set aside to cool. Add to a blender and without adding extra water blend smooth. Set aside

For Gravy

In a wok heat ghee, add cinnamon stick, cumin seeds, bay leaf and sliced onion. Cook till translucent. add the tomato base gravy and cook on low flame. Add boiled corn and mix gently. Add ginger julienned and slit green chilies and stir. In a small bowl add a heated charcoal and 1 tsp ghee and add that to the centre of the wok and cover for 5 mins to have the smokiness from the charcoal mix. Lift the cover and remove the small bowl with charcoal. Mix one more time the Angara and set aside to plate

Plate and take a large slice of onion and place the heated charcoal and 1/2 tsp ghee and close with a cover for 5 mins to again infuse the smokiness from the charcoal. Remove the cover and enjoy with Naan, Roomali Roti or any Indian bread