The Fijialla (Unroasted)



  • 500g of any meat or vegetables
  • 1 tsp ginger, crushed
  • 1 tsp garlic, crushed
  • 2 onions, sliced fine
  • 1 ripe tomato, diced
  • 3 tbsp cooking oil
  • 1 tbsp Kumari’s Fijialla Masala (Unroasted)


  • 1 tsp turmeric powder
  • chilli and salt to taste


  1. Heat the oil in a pot/saucepan and sauté the sliced onions until golden brown.
  2. Add the ginger and garlic, and saute for a few seconds.
  3. Add the Kumari’s unroasted Fijialla Masala and saute for a minute without burning. If necessary sprinkle some water in the pot to prevent burning and sticking.
  4. Add the meat (or vegetables) and stir until it is sealed.
  5. Optional – add turmeric and chilli as desired. Mix well.
  6. To make the gravy, add a cup of water and the diced tomato.
  7. Quickly bring to a boil and then lower the heat to simmer until done.
  8. Once ready, ideally rest the dish for at least one hour before serving with chapattis or naan bread.