I am making my beloved Hot and Spicy Hyderabadi Tomato Chutney, and intrigued by this step, which is not always men, but seems to make a difference.
Here is a discussion on stack exchange .
I think there might be a name for this. Bhunao?
“…the next important step is that you have to fry (bhunao) the masala well. Keep sautéing them until the moisture gets evaporated and it thickens and you would see trace amounts of oil in separating and oozing on the sides of the masala.”
On reddit I read "Maggi’s website mentions a ‘pecah minyak’ which basically means to cook until the oil floats to the top, "
Does anyone have any insights?