Thursday, 28 June 2012


Ingredients :-
Ambeda (Indian Hog plum) - 200 gms
Tomato - 2 nos.
Dry Red Chilli - 2 nos.
Sugar - 5 tsp
Pancha Phutana - 1 tsp
Haldi Powder (Turmeric powder)- 1/2 tsp
Few Bhrusanga Patra (Curry leaves)
Red Chilli Powder - 1/2 tsp                                                                                          
Mustard Oil - 2tsp
Salt as per taste                    

For Paste :-
Mustard seeds (Sorisha) - 2 tsp
Cumin seeds (Jeera) - 1 tsp
Dry red chilli (Sukhila Lanka) - 2 nos.
Garlic cloves (Rasuna) - 8-10 nos.

Method :-
Wash and clean the ambeda and tomatoes. Cut them into four pieces. Grind all the masala to make a fine paste. Heat oil in a deep pan or a kadhai. Add pancha phutana, dry red chillies, curry leaves and sliced ambeda pieces. Fry it for 5-7 mins. When well fried, add mustard paste, turmeric powder, red chilli powder, salt and saute a while. Also add tomatoes and stir  it. Now add 2 cups of water and cover it to bring a boil. Cook it on a medium flame for 10 mins. Then add sugar to it and cook for another 2-3 mins. Switch off the flame and serve it with khichdi or plain rice :)                                                                                                                                                                                                                        

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