ZATPAT KARVANDA KAIRI LONCHE
INGREDIENTS
Kacchi Karvanda / raw natalplum + raw mango
|
125 gms + 125 gms
|
Chilli pdr
|
2 – 3 tbsp
|
Oil
|
4 tbsp
|
Methi seeds / fenugreek seeds
|
½ tsp
|
Heeng / asafetida
|
1 tsp
|
Rai chi dal / broken mustard seeds
|
3 tbsp
|
salt
|
T.T.
|
Jaggery
|
2 tbsp
|
METHOD:
1.
Wash the karvanda and kairi well. Remove all the
piths from karvanda and chop up the raw mango and pressure cook them with very
little water. Just enough to moisten them.
2.
Heat oil and when it reaches smoking point
switch off the flame. Now add to the oil, the methi seeds, rai chi dal, heeng
and chilli pdr. Sauté well and add the jaggery. When it starts to melt add the
cooked karvanda kairi and salt.
3.
At this point if you feel the need of heat to melt
the jaggery switch on the flame again or the jaggery will melt on its own in
the heat and moisture.
4.
Keep it refrigerated when not in use and consume
immediately as it will not last for long.
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