My Favorite Usal

On a trip to Mahabaleshwar a long time back, my family stopped at a roadside 'khanaval' (a restaurant which serves a Maharashtrian thali ) in Wai for lunch. I still have memories of the usal I ate there. It was intensely spicy and had the most delicious aroma. My mother told me that was because of the kanda lasun masala. I have been a fan of usal ever since, spicy usal with lots of rassa (liquid). Although it was part of the thali and was served with chapattis and rice, I find it tastes great with some bread too, especially the crusty kind to sop all the spicy rassa.

One half onion (about 1 cup)diced
2 cups tomoato diced
2 cups matki sprouts
1 tsp mustard seeds
1 tsp asaefotida
1tbsp dry grated coconut
1 tbsp kanda-lasun masala
salt to taste
chilli powder to taste.
1/2 tbsp peanut oil

Heat the oil in a kadhi / wok
Add the mustard seeds to the oil and the asaefotida. When the mustard seeds splutter, add the onion. After the onions turn soft and slightly yellow, add the tomatoes, coconut, salt and kanda lasun masala. When the tomatoes become mushy and start letting out all their liquid, add the matki sprouts and about 2 cups of water. Set the heat on medium and let the 'usal' boil for some time. Add some more water as per your liking and some chilli powder and salt as per taste. Garnish with coriander. It tastes great if some lemon juice is added right before serving.