Kolhapuri Pandhra Rassa

Ingredients

• 2 cups scraped fresh coconut
• 3 cups mutton stock
• 2 tablespoons soaked melon seeds
• 2 tablespoons white sesame seeds
• 4-5 tablespoons oil
• 2 inch ginger, roughly chopped
• 10-15 garlic cloves
• 2 teaspoons cumin seeds
• 2 medium onions, sliced
• Salt to taste
• 10-12 cashewnuts
• 1 teaspoon poppy seeds (khus khus)
• 3-4 cloves
• 2 star anise
• 1 inch cinnamon 
• 2 bay leaves
• 1 teaspoon black pepper powder

Method

1. Put the coconut in a mixer jar, add melon seeds, white sesame seeds and 2 cups warm water and grind to a fine paste. 
2. Strain the ground paste through a muslin cloth into a large bowl and set aside. 
3. Heat 2-3 tablespoons oil in a pan. Add ginger, garlic, cumin seeds, onions and salt, mix well and saute till translucent. 
4. Add cashewnuts and mix well. Add poppy seeds, mix and saute for 1 minute. Switch the heat off and allow the mixture to cool slightly.  
5. Transfer the mixture into a grinder jar and add ¼ cup water, and grind to a fine paste.  
6. Heat remaining oil in a deep pan. Add cloves, star anise, cinnamon and bay leaves and mix well. Add the ground paste and mix well and saute for 1-2 minutes. 
7. Add mutton stock and cook till it comes to a boil. Continue to boil for 3-4 minutes.
8. Add black pepper powder, and mix well. 
9. Add the prepared coconut milk and mix well. Adjust salt and mix well. Cook for 1-2 minutes. 
10. Serve hot with steamed rice.