Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Nos. | Bondi | Bondi |
| 4 | Large | Chillies Red Dry | For grinding |
| 1 | Small | Turmeric/Haldi | For grinding |
| 3 | Flakes/Cloves | Garlic (Lason, Losun) | For grinding |
| 1 | Ball | Tamarind | For grinding |
| 1/2 | Medium | Onion | For grinding |
| 1 | Teaspoon | Mustard Seed (Sarson) | For seasoning |
| 2 | Tablespoon | Cooking Oil | For seasoning |
| 1/2 | Teaspoon | Salt | For taste |
| 1/2 | Nos. | Coconut scraped (fresh) | For mixing |
Method
Bondi is the red fruit like part which hangs at the end of the plantain bunch on a banana tree. Remove a tender 'Bondi' and peel the outer covering, and cut the inner part into small pieces, and put in in water to prevent oxidization.
Grind the masala, of 4 dry red chillies 1 small piece turmeric, 3 seeds garlic, half an onion and a little tamarind. Fry mustard in hot oil, and then add the ground masala, When the masala is sufficiently cooked, add the Bondi pieces, and fry a little, and then add some hot water, and cook. When almost done, add the scraped coconut and put a little salt to taste.
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