Preparation For : 4 People | Preparation Time : 30 Minuites (Approx)
Ingredients
  • Aambada- 250 gm
  • Chinni(Sugar) – 75 gm
  • Sorisha (Mustard Seeds) – 2 tsp
  • Jeera (Cumin Seeds)- ½ tsp
  • Rasuna( Garlic) – 7 cloves
  • Sukhila Lanka (Dry Chili) – 2pcs
  • Pancha Phutan (Pancha Phoran) – 1 tsp
  • Bhrusanga Patra (Curry Leaves)- 2 to 3 pcs
  • Haladi Gunda (Turmeric Powder) – 1tsp
  • Sorisha Tela( Mustard Oil) – 3 tbsp
  • Luna (Salt) – as per taste
Preparation : Step wise
  • Wash the aambada’s and cut them into four pieces. Make a fine paste of mustard seeds, cumin seeds, dry chili and garlic.
  • Heat oil in a deep pan. Add pancha phoran, dry chili and curry leaves. When fried add the aambada pieces. Fry it.
  • When well fried add the mustard paste to it. Add 2 cups of water, turmeric powder and salt .Stir well and cover it. Cook it on a low flame.
  • When well cooked add sugar. Cook it for another 2- 3 mins till the sugar dissolves. Remove from flame and serve with rice.
Photo Gallery : Recipe Preparation

Health & Additional Cooking Tips

Aambada contains vitamin-c, calcium and carotene

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