Pandhra Rassa

By Chef Shantanu Gupte

From India Unlimited

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Gravy

A popular Kolhapuri dish that is served with fiery tambda rassa, mutton curry and bhakri

Heat mutton stock in a deep non-stick pan till it comes to a boil.
Take coconut milk in a bowl, add black pepper powder, poppy seeds paste and cashewnut paste and add to the stock and mix well. Bring the mixture to a boil. Add salt and mix.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.