Serve 4

Ingredients

2 cups fried phool patasha
1 tbsp olive oil
1 tbsp chopped garlic
1 chopped onion
1 cup tomato puree
¼ cup green olives, sliced
¼ cup black olives, sliced
2-3 fresh basil leaves
½ tsp mixed herbs
½ red capsicum, julienne
½ green capsicum, julienne
½ yellow capsicum, julienne
½ yellow capsicum, sliced
1 tsp dhaniya jeera powder
½ tsp chat masala

Method

Heat olive oil. Saute garlic and onion for a few seconds. Add in the  phool patasha. Fry for a few minutes. Pour in tpmato puree with basil leaves. Mixed herbs, seasoning and dhaniya jeera powder. If required, add a little water. Simmer for 10 mins. Sprinkle the sliced olives and sauted peppers. Garnish with fresh basil leaves and olives. Serve hot with garlic rolls.

Chef’s Variations:
Use assorted seafood or chicken in sayal masala as a tongue tickling option to modify the same recipe.