Kanda Lasun i.e. Onion and Garlic masala is perhaps one of the most quintessential ingredients for many Maharashtrian recipes. Although pungent, strong and spicy in flavour, the way garlic is blended in this masala, it softens the flavour yet maintaining garlic's health benefits and antioxidant properties. With immunity boosting properties, the onions add in part pungent, part sweet and part earthy flavour to the masala rendering the masala well-balanced and a 'must have.' Prakash Kolhapuri Kanda Lasun Masala is perfect for all vegetarian, eggitarian and non-vegetarian preparations. With an assortment of special ingredients like Black Cardamom, Red Chillies, Black Pepper and Trifala, this masala will take away the dullness from routine meals, making them lip smacking and leaving you wanting for more.
Chilli, Onion, Common Salt, Garlic, Ginger, Edible Oil, Turmeric, Coriander, Coconut, Sesame, Black Pepper, Cassia, Clove, Cumin, Black Cardamom, Bay Leaf, Trifala
1 cup gram flour, 1 cup edible oil, 1 cup Prakash Kolhapuri Kanda Lasun Masala, 1 cup water, 1 cup grated dry coconut, 1 cup chopped coriander, 1 cup chopped onions, salt to taste, asafoetida and rye.
Method for preparation of Ravan Besan:
1) Add grated coconut, chopped coriander, Prakash Kolhapuri Kanda Lasun Masala, salt to a container with 1 cup water and mix well.
2) Add oil to the cooking pan with a twist of asofoetida and rye. Shallow fry chopped onions until light brown.
3) Add the mix in step 1, to the cooking pan. Cook till done.
Note: All ingredients are to be added in equal proportion (here, 1 cup) including the Prakash Kolhapuri Kanda Lasun Masala to bring out the authentic Maharashtrian fiery zest to this delicacy.