INDIAN DISH!!

RASSEDAR KACHHNAAR

Ghee 50gms

Onions 100gms

Ginger 10gms

Garlic 10gms

Tomatoes (deskinned) 125gms

Cumin ½ tspn

Green chillies 4nos

Water 100ml

Hing a pinch

Coriander leaves

Dhania powder 1tspn

Turmeric 1/8tspn

Curd 100gms

Salt to taste

Lemon juice 15ml

Kachhnaar 250gms

Garam masala powder ¼tspn

PREPARATION:

Remove the kachhnaar buds from the twigs. Wash the buds in running water. Boil the buds in salted water for 5minutes. Drain. Slightly chop, keep aside. Fine chop onions, ginger, garlic & green chillies separately. Chop finely tomatoes & coriander leaves as well.

Heat ghee in a kadahi, crackle cumin, add asafetida. Stir for 5 seconds, add in onions, ginger & garlic. Stir until onions are golden browned. Add chilli powder, coriander powder & turmeric. Stir for 5minutes. Add water & boil for about 8 to 10minutes more. Add the chopped kacchnaar & curd & stir for about 6-8 minutes more. Add in chopped chillies, garam masala & coriander leaves. Check salt, finish off by adding lime juice. Serve hot with boiled rice.