Thursday 14 March 2013



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

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.

No comments:

Post a Comment