### TranslatedIngredients: 2 cups Dal Stock - water left over from cooking the chana dal for puran poli,1 cup Water - (or as required to thin down the stock),3 Cloves (Laung),1 to 2 Whole Black Peppercorns,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),1 Bay leaf (tej patta),5 to 6 Curry leaves - torn into pieces,1 teaspoon Jaggery - grated (adjust the amount to taste),1 teaspoon Tamarind Paste - (adjust the amount to taste),1/2 teaspoon Maharashtrian Goda Masala,1 tablespoon Sunflower Oil,Coriander (Dhania) Leaves - Handful,Salt - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Maharashtrian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Katachi Amti recipe, first mix water with the stock (also called as Kat).Heat the oil in a saucepan. Add the mustard seeds.Once they splutter, add the cloves, bay leaf and peppercorns.Fry for few seconds and then add the cumin seeds. Add curry leaves and coriander leaves.Add the diluted Kat. Add jaggery, tamarind pulp, Masala and season with salt.Bring it to a rolling boil and serve hot. Spicy Katchi Amti complements the sweet Puran Poli or you can also serve it with steamed rice.