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khatti-bhaji

Khatti bhaji literally means "tangy leafy green" and serves as a mouth watering accompaniment to many great meals! My best memories of khatti bhaji are eating this with plain white rice and my mum's shami kebabs. But if you haven't got any kebabs, then tandoori chicken or fried fish are also incredible with this. My trick is to douse my rice with so that it's practically swimming in the khatti bhaji. You can veal, lamb or goat - it's really the bones that we need for the flavour. You can go ahead and add some meat if you think you'll want to eat it...but you're better off to just add more bones for an even richer broth. Note that Mummy will sometimes add paste or even cooked daal(!) to thicken the consistency. In fact, you can use tomato paste instead of tomatoes if you'd like. I just like to use fresh ingredients as much as possible.

Ingredients