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Tuesday, 28 October 2014

SWEET AND TANGY VEGGIES

SWEET AND TANGY VEGGIES/KHATTA MEETHA SUBZI/MOOLI,PAPAYA AND BHAIGAN KA KHATTA


SERVES:2

INGREDIENTS

PAPAYA CHUNKS-1 CUP
RADISH/MOOLI/MULANHGI CHUNKS-1/3 CUP
BRINJAL/EGG PLANT/AUBERGINE/BHAIGAN/VAZUTHANENEGA CHUNKS-1/3 CUP
SALT AS NEEDED

THICK TAMARIND(EMALI/CHINCHAAMB) JUICE-3-4 TBSP
GRATED JAGGERY/GUD/SARKARA/GOAD-1/2 TBSP
WATER-1/3 CUP(OPTIONAL)

FOR TEMPERING/TADKA

OIL-2 TSP
MUSTARD SEEDS/SARSON/KADUKU/SASAM-1 TSP
CUMIN SEEDS/JEERA/JEERAKAM/JEERAE-1 TSP
FENUGREEK SEEDS/METHI/ULUVA/METHY-1/4 TSP
DRY RED CHILLI-1

METHOD.
1.MAKE THICK TAMARIND JUICE.GRATE THE JAGGERY. KEEP IT ASIDE

NOTE:*(IF JAGGERY HAS DIRT  AND SAND PARTICLES,YOU CAN ADD WATER MAKE A SYRUP,STRAIN AND CAN USE THAT ALSO).

2.VEGETABLES SHOULD BE CUT INTO BIG CHUNKS.PLEASE REMEMBER IT.

3.NOW LETS MOVE INTO THE RECIPE.
     
4.FIRST HEAT OIL IN A PAN AND DO THE TEMPERING USING THE INGREDIENTS GIVEN  UNDER TADKA
              .i.e,Once oil is hot add mustard seeds.Once it pops up add in the
                     cumin,fenugreek and dry red chilli. Saute for a second.
                                           Our tempering is done.

5.NOW ADD IN THE VEGGIES,TAMARIND JUICE AND THE GRATED JAGGERY.

6.GIVE THEM A GOOD MIX.

7.MAKE A TASTE TEST,IF SALT IS NEEDED THEN SPRINKLE LITTLE SALT OVER IT..MIX WELL AGAIN.

8..IF YOU   NEED LITTLE GRAVY THEN ADD WATER AND BRING IT TO A BOIL.

9.AGAIN DO A TASTE TEST .

10.IF  YOU CAN TASTE THE SWEETNESS OF JAGGERY AS WELL AS  THE TANGY TASTE OF TAMARIND OUR  KHATTA  IS READY TO SERVE..

11. ENJOY WITH STEAMED RICE OR CAN EAT AS SUCH..



KHATTA..

Shaadi.com Indian Matrimonials

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