My mom’s special mutton rassa made from homemade coconut masala and ginger garlic paste. It’s mainly accompanied with jowari bhakri which is made from jowar flour and bajri flour.
I remember eating this piping hot Mutton Rassa with some freshly made bhakri in our farms!
1 kg mutton
1 onion sliced
1 inch ginger
5 garlic pods
1 tsp turmeric powder
1/2 bunch coriander leaves
4 tbsp red chilli powder
For homemade khobra (coconut) masala,
Take 1 cup dry coconut, whole garam masala, coriander leaves, ginger garlic paste in a grinder and grind well without adding water.
In a pan heat oil, add slit onions, sautee it well, add turmeric powder, salt, add mutton, mix well and cook it for 15 mins or till the water evaporates.
Make paste of ginger, garlic and coriander leaves
Add ginger garlic paste in mutton, cover with plate, add water on plate and mix the water with the water once it starts boiling.
In a pan add oil, khobra masala,red chili powder, some mutton water and sautee well. Add the phodni to boiling mutton and let it cook till the mutton is tender and Mutton Rassa is ready
For Mutton Sukka (Dry Mutton)
In a pan, add oil, khobra masala, red chilli powder, some mutton water and cook it well. Add mutton and cook it well. Garnish with coriander leaves
Jowar bhakri is a traditional maharashtrian recipe. It is a common food of people living in rural maharashtra. Bhakri is served with jhunka or spicy mutton rassa.
1 cup jowar (white millet) flour
1 cup bajri flower
4 tbsp rice flour
salt to taste
Combine the jowar flour, bajri flour and salt in a bowl, mix well and knead into a smooth stiff dough, using enough hot water.
Divide the dough into 3-4 equal portions.
Roll out each portion, using little flour for rolling into a circle of 5″ diameter to make a semi-thick roti.
Heat a tava and cook the bhakri applying little water to the upper surface and spread it all over with the help of your fingers.
Cook the bhakri on other side and when the water evaporates, cook for a minute
Now roast the bhakri on direct flame from both the sides.