Balchao Masala

Preparation Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste. Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Tip:Pouring the liquid into the blender jar first ensures a smooth puree, so do make sure you follow the recommended order for adding ingredients to the jar. If you are making only a half batch, you might need to add an extra tablespoon of vinegar (5 tablespoons total rather than 1/4 cup) to get the blades to do a decent job of pureeing, just because of the sheer volume of chunky ingredients. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.

Preparation Pour the vinegar into a blender jar, and then add all the remaining ingredients. Puree, scraping the inside of the jar as needed, until it forms a highly pungent, reddish-brown paste. Store the mixture in a tightly sealed nonreactive container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. Tip:Pouring the liquid into the blender jar first ensures a smooth puree, so do make sure you follow the recommended order for adding ingredients to the jar. If you are making only a half batch, you might need to add an extra tablespoon of vinegar (5 tablespoons total rather than 1/4 cup) to get the blades to do a decent job of pureeing, just because of the sheer volume of chunky ingredients. From 660 Curries: The Gateway to Indian Cooking © 2008 by Raghavan Iyer. Reprinted with permission by Workman Publishing Company, Inc. Buy the full book from Amazon.