Hi Twinkle!
I had to write a recipe for khatti too…I’ll just go ahead and post it in here.
From what I’ve noticed, every family makes khaosay differently. For example one family I know actually combines the curry sauce and meat stew into one dish. We don’t do that.
Traditionally, you’re supposed to use egg noodles. We find using plain spaghetti noodles easier.
There are four parts to this dish:
Noodles
Curry
Meat
Toppings
For the curry: I use 4 cans of coconut milk, 2tsp turmeric, 1tsp red pepper powder, salt and a 1\2 tsp of sugar. Usually, you will simply bring this to a boil and let it simmer. I add a tarka of bay leaves, cumin seeds and some dried whole red chili peppers. I feel like it adds a little extra oomph to it. Plus, I love zeera baghar.
For the meat: I make a thick bhoona-huwa beef stew. Some people use chicken and beef separately, some combine, some use one or the other. We prefer beef.
4-5 onions chopped
4 cloves garlic chopped
2 inch ginger chopped
3 tsp chili powder
4 tsp ground cumin
4 tbsp ground coriander
7 or 8 elaichi
2 tsp salt (we don’t use a lot of salt in our cooking so this may not seem like a lot)
10 oz or so of yogurt
oil to fry
Put 2 or 3 onions, garlic, ginger, chili powder, cumin, coriander, yogurt and salt in a food-processor. Make sure this is pureed well.
Heat some oil in a large pot and fry the remaining onion until its soft. Add your meat and fry until it starts to brown. Add elaichi and yogurt mixture. If you use a crock pot or cooker put all in it right now. Cook for about an hour until the meat is completely tender and most of your gravy is gone.
Toppings:
Chopped coriander, chopped green chilies, chopped boiled eggs, dried prawns, lime/lemon wedges, fried onions, chopped raw onions or even chopped red onions and what we call “crunchy”. Crunchy is the crunch that goes on top that gives it a very interesting texture. Some people fry spaghetti…I have not been able to master that one yet. I either fry samosa wrappers (cut them in large strips, fry and then mush them up) or get a packet of the ready made crunchy noodles from chinese restaurants.
There are a lot of differences between this and the traditional khaosay but half the fun is finding out how you like them. 
p.s. - I know my quantities are large but this is the only way I know how to cook. 
