 2-Onion chopped 8-Garlic cloves chopped 1/2 tsp-Turmeric pd. 1 tsp - garam masala pd. 1 tsp chilly pdr 1 tsp-Fennel Seeds fried and roughly ground 1 tbsp - Aamchoor 1-boiled and mashed plantain 1 pinch hing Salt to taste Oil for frying Preparations: Wash and dry the Bitter gourds. Cut the edges off from both the sides. Make a slit and scoop out the seed portion. In a pan heat water add bitter gourd slits with 1 teaspoon salt. cook for 5 mins on high flame and cook till the bitter gourd skin becomes soft. Remove the bitter gourd drain and set aside. Take out the excess water using kitchen towel. Apply salt on inside and outside of the Bitter Gourd don't use too much salt.   Now take a pan add 1 tbsp of oil heat and then add hing , chopped onion,chopped garlic fry it for some time. Add plantain fry 2 mins and then add masala,turmeric, chilly pd.,salt and aamchoor pd mix nicely and fry for 2 to 3 mins. Remove from flame add fried and roughly ground Fennel Seeds mix it. stuffing is ready. Now stuff the fried masalas into the center of bitter gourd Heat oil in a pan .Place the bitter gourd carefully into the pan. Cover with a lid and fry both sides on low flame. Remove the lid and again fry for sometime It will be done once the skin is crispy. Serve hot with rice.  |
One bowl meal with saga kanji कटोरा भर भोजन सागो कान्जी के साथ Kanji! A traditional Odia dish, especially popular during the summer months. Here's a simple recipe to make Kanji, a flavorful and healthy fermented rice with it's sour water torani. Ingredients: 2 cups pakhal rice (fermented rice) 3 cups torani 1 bunch Amarnath saag ¼ tsp Hing 1/2 tsp mustard seeds 1/2 tsp cumin seeds 1/2 tsp Fenugreek seeds 1/2 tsp fennel seeds 20 crushed Garlic pods 2 dry red chili Salt, to taste For garnish... Chopped onions Chopped green chillies And some seasonings Preparations: In a large bowl, pour some sour torani with rice. Mash the rice with your hand. The mixture should be watery, but not too thin or too thick. Add salt and keep it on medium flame when it comes to boiling point and chopped saag; stir well; now keep the flame on high; once the saag coagulates with it, keep the flame on low. Switch off when all done. Y...