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
add a comment
