Parsi Ras Chawal (Spicy Tomato Gravy with Rice)

I usually have one meal a week with my family, with me taking a break from making my own meals or ordering takeout. I do ask my mom to either make a vegetarian Parsi dish or to make my portion seperately and then add the meat to their portions later on. This time, its a dish called ras chawal, which would translate to spicy tomato gravy with rice. It's quite unknown compared to other Parsi specialities and I can't find a single recipe of it online.

We usually add mutton to this dish, or serve it with boiled eggs. But this one's all vegan with just potatoes and drumsticks. You're supposed to suck the flesh inside the drum stick, not eat the chewy fiberous outside. The recipe is a rough gist I got from my mom.

Parsi Ras Chawal (Spicy Tomato Gravy with Rice)

Serving: One person 

Ingredients:

• 2-3 tomatoes
• 1/2 onion
• 1/2 potato
• 1 drumstick
• 2-3 cloves of garlic
• 1 tablespoon all purpose flour
• 1 teaspoon coriander cumin powder
• 1 teaspoon chilli powder
• 1 tablespoon sugarcane vinegar
• 1 tablespoon sugar

To make:

• Puree the tomatoes in a blender.
• In a pot, dry roast the flour for 5 minutes.
• Add the finely chopped garlic, chopped onion as well as the spices, along with a dash of water.
• Add the tomato puree, sugar, and the vinegar to form a sauce. Let it simmer away for 10-15 minutes
• Peel your potato and cut into approx 4 wedges.
• Clean your drumstick removing the tough fiberous bark on the outside. Cut into four pieces of equal length.
• Add the potato wedges and drum sticks to your gravy.
• Cook on a low heat till the potatoes are done.
• Serve on a bed of hot white rice, along with a raita/salad consisting of chopped cucumber, red onion, beetroot and coriander salad.
  
  
  



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