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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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this was a dish Aarti's mother made when she was growing up. A fusion of Indian and American flavors. Ingredients:
1 tablespoon canola oil |
1 large onion, diced |
4 garlic cloves, peeled and cut into thin matchsticks |
1 1/2 tablespoons minced fresh ginger |
1 small carrot, peeled and shredded |
kosher salt |
fresh ground black pepper |
1 teaspoon turmeric |
1/2 teaspoon ground mustard |
1/4 teaspoon garam masala |
1/2 teaspoon paprika (hungarian sweet) |
1/4 teaspoon ground cumin |
1 (14 ounce) can diced tomatoes, drained |
2 tablespoons ketchup |
1 tablespoon deli mustard or 1 tablespoon spicy brown mustard |
1 (12 ounce) package all-beef hot dogs, sliced about 1/8-inch thick (recommended brand -- hebrew national) |
1/4-1/2 cup water, if necessary |
cilantro (optional) or parsley, minced (optional) |
Directions:
1. Heat oil in a large skillet until shimmering. Add onion, garlic, ginger and carrot. Season with salt and pepper to taste. Saute until vegetables soften, 5-7 minutes.
2. Add turmeric, mustard, garam masala, paprika and cumin. Stir quickly for 20-30 seconds until spices bloom and become fragrant. Add tomato, ketchup and prepared mustard. Adjust salt and pepper if needed.
3. Add hot dog slices, stirring to coat. If sauce seems too thick, add some water. Cover and simmer 10-15 minutes over medium-low heat.
4. Taste for seasoning and sprinkle with chopped herbs if using. Serve with Indian chapatis or warmed pita bread.
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