Ingredients:
1 cup chopped white gourd (pani kakharu)
1 table spoon panch phutan (pancha phutan)
(panch phutan: cumin+mustard+nigela+fenugreek+aniseed)
½ cup grated coconut (nadia kora)
½ cup tamarind water (tentuli rasa)
½ cup sugar or jaggery (chini / guda)
curry leaves (bhursunga patra)
4 dried black-gram chunks (baddi)
2 red chillies (sukhila lanka)
2 teaspoon pickle masala (achar masala)
1 table spoon cooking oil (tela)
salt to taste (luna)
Method:
Heat oil in a pan. Then add the pancha phutan, curry leaves and baddi. After the baddi turns brown add chopped white gourd. Also add pickle masala, sugar/ jaggery and salt. Fry for a while. Then add water. Cook until the white gourd becomes soft. Top it with grated coconut. Boil for two more minutes. Pani kakharu sakarara is ready to be served.
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