Mirsange Gatti is a very popular Mangalorean dish. I got addicted to it after I ate it at my aunt's place. Generally I don't like anything spicy but this even though spicy, I liked it a lot. Try making this wonderful dip and I'm sure you will love it. The best part is, it can be stored for more than a month.
Ingredients:
- Dry red chilli- 15-20
- Tamarind- A big piece
- Jaggery- 1 Tbsp
- Garlic pods, large- 3
- Salt- To taste
- Coconut oil- 1 Tbsp
All the ingredients mentioned above, is to taste. You can vary accordingly to your level of spiciness, tanginess and sweetness.
Procedure:
Roast the dry red chilis in few drops of oil, for 30- 45 seconds.
Grind all the ingredients along with little water except oil, to get a fine paste. Give a taste test and add more tamarind or jaggery or salt, if required. Add more water, if required. The final consistency should be a thick paste. Once done, transfer it to a bowl and drizzle coconut oil. Mix it well. Mirsange Gatti is ready!!
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