Masala Oats From Parsi: From Persia to Bombay
Ingredients
- 100 grams ghee or unsalted butter
- 1 small red onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, peeled and finely diced
- 1 large tomato, finely chopped
- 2 small green chiles, finely chopped
- 1 tablespoon garam masala
- 1 teaspoon salt
- 100 grams rolled oats or porridge oats
- 1/4 teaspoon ground turmeric
- 1 pinch hing (asafoetida)
- 500 milliliters chicken stock or water
- 4 tablespoons pickled onions
- 1 small handful of well-chopped curly-leaf parsley
- Freshly cracked black pepper
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