Monday, 22 April 2013

ZATPAT KARVANDA KAIRI LONCHE






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.