KHATTA MEETHA SUBZI/MOOLI,PAPAYA AND BHAIGAN KA KHATTA
SERVES:2
INGREDIENTS
PAPAYA CHUNKS-1 CUP
RADISH/MOOLI/MULANHGI CHUNKS-1/3 CUP
BRINJAL-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.
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| KHATTA.. |
INGREDIENTS
PAPAYA CHUNKS-1 CUP
RADISH/MOOLI/MULANHGI CHUNKS-1/3 CUP
BRINJAL-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.
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