Ingredients
- 25o gms wangan hatchi (dried brinjals).
- 300 gms muji / nadroo (radish / lotus stem).
- 1 table spoon salt or to taste.
- 3 ladles mustard oil.
- 1 pinch hing (asafoetida).
- 1.5 table spoons of laal mirch powder (red chilly powder).
- 2 table spoons saunf powder (fennel powder).
- 1 tea spoon saunth powder (ginger powder).
- 1 tea spoon zeera (cumin seeds).
- 4 half crushed laung (cloves).
- 2 crushed moti elaichi (black cardamom).
- Juice of two lemons / imli paani (tamarind pulp in water).
Method
- Wash wangan hatchi with normal water and soak them for 10 minutes.
- Clean muji / nadroo and cut them in thick slices.
- After 10 minutes, put the wangan hatchi in cooker and give two whistles and remove the weight quickly.
- Wash again with cold water twice, squeeze and keep them aside.
- Now heat oil in a cooker and put the pieces of muji / nadroo in it altogether, when they are half fried, put zeera, salt and wangan hatchi in it and fry them together on low flame for 3 - 4 minutes, stir occasionally to avoid burning.
- Now add mirch powder and hing along with 1/2 cup of water, keep it on low flame (till water evaporates and red colour along with oil appears) and mix the contents with ladle carefully to avoid breakage.
- Add 2 glasses of water along with saunf, saunth, laung and moti elaichi.
- Cook for 5-7 minutes on low flame till tender.
- Add lemon juice / imli paani and cook for another 2 minutes.
- Enjoy the dish with boiled rice.
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