Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | Medium | Chillies Red Dry | For roasting and powdering |
| Half | Nos | Coconut | |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 1 | Tablespoon | Coriander/Dhania | For roasting and powdering |
| 6 | Flakes/Seeds/Cloves | Garlic | Crushed. For Seasoning |
| 1 | Teaspoon | Jeera/Cumin Seeds | For roasting and powdering |
| 1 | Teaspoon | Mustard Seed | For Seasoning |
| 6 | Nos | Pepper Corns | For roasting and powdering |
| 1 | Tablespoon | Rice, Raw | For roasting and powdering |
| 800 | Grammes | Snake Gourd | Or other vegetable. |
| 1 | Piece | Turmeric/Haldi | For roasting and powdering |
Method
Cut the snake gourd down the middle into two halves, and remove the pith with a teaspoon. Then cut them into think semicircular slices. Wash and boil.
Broil separately on a thawa, the ingredients mentioned for that purpose. Broil each ingredient separately, and then powder them together in a grinder. (Alternately, you may use chilly powder and haldi powder).
In a handi, put the cooking oil, and fry the mustard and fry till the spluttering stops, and then add the crushed garlic. Alternately you may use sliced onions. When browned, add the boiled vegetable, and when blended, add half a coconut scraped coconut. If you want it a little sweet, add a teaspoonful of sugar. Add some salt for taste, if required.
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